Irish Coddle - Leahy's Sausage Recipes - LGCM

Name: Irish Coddle - Leahy's Sausage Recipes - LGCM
Ingredients: 4 lb Russet Potatoes (peeled and quartered); 2 cup Beef Broth (or chicken stock or plain water); 1 lb LGCM Pork Dogs (cut into 2″ pieces – you can substitute other precooked sausages as well); 1 lb LGCM Slab Bacon (cut into 1″ cubes – call ahead to order a piece of slab bacon!); 2 Yellow Onion (quartered); 1 Tbsp Parsley Flakes; 2 tsp Salt; 1 tsp Black Pepper; 1 Bay Leaf; Place the cubed bacon into a large skillet, and cook over high heat until the bacon starts browning, but do not cook all the way through. Remove from heat and drain on paper towels.; Remove from oven, discard the bay leaf from the dish, and serve hot. Try serving with fresh soda or rye bread to mop up the gravy. Enjoy!

lakegenevacountrymeats.com

As far as comfort foods go, Irish comfort foods are some of the most comforting. This coddle recipe is our take on a classic Irish recipe that has potatoes,

View Original

Share this recipe:

Ingredients

4 lb Russet Potatoes (peeled and quartered)
2 cup Beef Broth (or chicken stock or plain water)
1 lb LGCM Pork Dogs (cut into 2″ pieces – you can substitute other precooked sausages as well)
1 lb LGCM Slab Bacon (cut into 1″ cubes – call ahead to order a piece of slab bacon!)
2 Yellow Onion (quartered)
1 Tbsp Parsley Flakes
2 tsp Salt
1 tsp Black Pepper
1 Bay Leaf
Place the cubed bacon into a large skillet, and cook over high heat until the bacon starts browning, but do not cook all the way through. Remove from heat and drain on paper towels.
Remove from oven, discard the bay leaf from the dish, and serve hot. Try serving with fresh soda or rye bread to mop up the gravy. Enjoy!