I like corned beef. Really I do. But a few years ago I made Irish Coddle for St. Patrick’s Day instead and I don’t think I’ve made corned beef since! At least not on St. Patrick’s Day.
Sausage, potatoes, onions and bacon. what’s not to like?
This version has a slightly sweet broth because it is made of chicken broth and apple juice. The original recipe I started with had sweet potatoes in it. In the picture here I made it with Russet potatoes but added some carrot for color.
So break out of your rut and try this on St. Patrick’s Day. You won’t be sorry!
Irish Coddle Recipe
- 1/4 pound bacon, cut in 1" pieces
- 1 pound bangers sausages
- 1 onion, sliced
- 1 clove garlic, minced
- 4-5 potatoes, peeled and sliced or cut into chunks Russet or sweet or a mix
- 1-2 carrots, peeled and cut in slices or chunks
- 1 cup apple juice
- water or chicken broth
- In a Dutch oven or sturdy pot with a lid, cook the bacon pieces until done, then remove onto a paper towel.
- Brown the sausages in the bacon grease and remove from the pan.
- Cook the onions and garlic until softened, about 5 minutes.
- Remove extra grease from the pan.
- Add the meats back into the pot along with the potatoes and carrots. Add the apple juice, then add enough water or broth to just come up to the top of the potatoes. Bring to a slow simmer, cover partially, and cook an hour or so, stirring now and then.
Oh and make some soda bread to go with it.