irish coddle.


Happy -almost- st. patricks day! We celebrated with friends over the weekend and for the second year in a row I made this dish. It comes together in no time, and its suprisingly delicious for how simple and few ingredients it has. I used these butter potatoes I found at whole foods and they were so tender and delicious. Only thing missing was some soda bread!

  • 2 Tofurkey polish sausage links, cut into 1/2 rounds. 
  • 1 1/2 pounds potatoes,  cut into 1/2-inch slices
  • 1 large onion sliced
  • 2 tablespoons parsley minced
  • salt and pepper to taste
  • 1 1/2 cups vegetable broth or prepared bouillon
  • 1/4 teaspoon liquid smoke flavoring
  • 3/4 cup dark beer

    1. Brown the sausages in a non-stick skillet. In a large pot with a lid, layer the ingredients in this order: Half of the potatoes, Salt and pepper, Half of the onions, Half of the parsley, All of the Fauxsages, Remaining Potatoes, Salt and pepper, Remaining Onions, Remaining Parsley.
    2. Mix the Liquid Smoke into the broth and pour it over all. Bring to a boil and then reduce heat to the lowest setting and cover tightly. Cook for about an hour, or until potatoes are very tender. Add the beer if you’re using it, and simmer for a few minutes minutes more. Ladle into bowls and serve.

      Recipe from here.