Sausage Coddle Good Recipes

January 18, 2021

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Sausage Coddle

"We make this in particular for St. Paddy's Day. This traditional Irish dish changed into at the beginning prepared over a fire in a forged iron pot."

Ingredients :

1 pound red meat sausage hyperlinks
half of pound smoked bacon, cubed
2 onions, thinly sliced
3 carrots, chopped
four big potatoes, peeled and sliced
salt and ground black pepper to taste
1 teaspoon dried parsley (optional)
1 cup beef stock
1 half cups Irish stout beer (including Guinness®)
half cup heavy cream

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H10M

Preheat oven to 325 levels F (165 ranges C).
Place the sausages and bacon into a large skillet over medium heat, and prepare dinner until the sausages are browned on both facets, approximately 10 mins. Slice the sausages into big chunks, and set the sausage and bacon aside.
Place a layer of 1/3 of the onions in a 9x13-inch baking dish, observed with the aid of a layer of one/3 of the carrots and sliced potatoes. Arrange 1/3 of sausage and bacon in a layer over the potatoes; sprinkle with salt, pepper, and parsley. Repeat layers two times greater. Warm the beef stock in a saucepan over medium heat, and pour in the stout beer and cream. Pour the sauce over the casserole, and let the sauce fill within the areas in the layers.
Bake in the preheated oven till the potatoes and vegetables are gentle, about 1 half hours.

Notes :

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