As I was looking for a main dish for my St. Patrick’s Day meal I found Coddle. I read several recipes, but I liked bits and pieces from many so I decided rather than follow a recipe I put together my own. That’s the fun of creating recipes isn’t it? It turned out to be my favorite new dish that year! I read that traditionally Coddle is simmered on the stove in a dutch oven, but I liked the idea of browning the sausage in the oven so I went with baking it.
1/2 pound thick-sliced bacon
1 pound pork sausage links
1 large onion, sliced
4 large potatoes peeled and sliced, (2 pounds)
salt and pepper, to taste
1/4 cup chopped fresh flat leaf parsley
2 cups Apple Cider
In a large skillet fry the bacon (cut in 2 inch pieces) until crisp, then drain on a paper towel lined plate. Next poke holes in the sausage with a fork and fry it in the bacon drippings until it is browned. Remove sausage, drain on paper towels, cool slightly and slice. Then fry the onion slices in the bacon drippings until they are caramelized and sweet.
In a 13×9 inch pan layer potatoes (sprinkled with salt and pepper), onions, parsley, bacon and sausage. In the microwave heat the apple cider to boiling, pour it over the potatoes and bake covered at 350 for one hour removing the cover the last 15 minutes.
Yum! We loved this so much I’ve made it again and again! It’s the perfect addition to your St. Patrick’s Day meal or great any day!
That does sound good!
That sounds really yummy I have never heard of coddle!
I never heard of coddle either. Apple cider with potatoes sounds very strange, but it’s no doubt good. I usually like anything with bacon.
A different twist on Irish Coddle — love it! Sounds delicious!
That sounds really good! Mmmmm 🙂
You’re making me hungry!!!!!!
Skyler Ashley says
My mouth is watering!! Thank you sooo much for sharing!! <333
Warren Baldwin says
Never heard of this dish before, but I want to try. May even try to make it.
I have cooked coddle for years for my husband who thinks it is fab. my parents are both Irish and the way i cook it is the stewing version passed down from my mother, i add a white soup mix and a tomato if there are some in the fidge. I dont really eat it as i do not favour soggy dinners… having said that, looking at the browned meat or broiled version, i am definately going to try it. im sure my husband will love it too. thanks you for sharing the recipe
regards – Fiona
Warren Baldwin says
Just printed this off to cook this week. Will let you know how it goes. Looks great.
What kind of pork sausage do you use?
Links–but beyond that I used different ones, probably what’s on sale. If you have a favorite go with that, but I wouldn’t choose the ones with added flavors for this recipe.