Irish Coddle
Rated 5.0 stars by 1 users
Category
Main Dishes
Author:
CJ Katz
Servings
4-6
Prep Time
25 minutes
Cook Time
90 minutes
Use a sausage with a bit of a kick. If you can't find a spicy sausage, add ¼ tsp (1 mL) hot pepper flakes when you add the beer. This stew takes a bit of chopping but the result is really worth it.
Ingredients
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1 lb (450 g) fresh sausages in their casings, such as chorizo, Italian turkey or spicy lamb, sliced into ½ “ (1 cm) thick slices
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1 tbsp (15 mL) oil (first amount)
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½ lb (225 g) bacon, diced (beef or pork)
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2 large onions, diced
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2 tbsp (30 mL) oil (second amount)
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10 cloves garlic, peeled and chopped (don't skimp!)
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2 stalks celery, diced
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3 cups (750 mL) diced carrots (about 4 large)
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3 cups (750 mL) diced turnips (about 1 small)
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1 ½ lbs (700 g) diced, peeled potatoes
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1 tsp (5 mL) brown mustard seeds
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450 mL can Guinness beer
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4 cups (1 L) beef broth
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1 tbsp (15 mL) tomato paste
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1 tsp (5 mL) black pepper
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1 cup (250 mL) chopped fresh parsley
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1 large bunch kale, deveined and roughly chopped
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1 tsp (5 mL) salt
Directions
In a large stockpot or Dutch oven, sauté the sliced sausage and diced bacon over medium-high heat until brown. Transfer meat to a colander to drain.
Reduce the heat to medium and sauté the diced onion in the oil until translucent, about 5 minutes. Add the garlic, celery, carrots, turnips, potatoes, mustard seeds, beer, broth, tomato paste and black pepper. Return the meat to the pot and stir to combine.
Bring to a boil and simmer partially covered for 30 minutes. Remove lid, stir and continue to simmer, uncovered for another 45 minutes to 1 hour. Mixture will gradually thicken during this time.
Stir in the chopped parsley and kale, season with salt. Serve in bowls.