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Sausage Coddle

A warm, welcoming hug from Ireland is what this dish sounds like. You just know its going to be thick, hearty and full of comforting satisfaction. Beautiful to serve on St Patricks Day or any other day for that matter!

Bring a taste of the Emerald Isle to your table tonight with the sausage coddle. For more sausage recipes, go to http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-scrumptious-sausage-recipes-from-around-the-world

Sausage Coddle

What youll need

pound smoked bacon

1 pound pork sausage links

3 carrots, chopped

2 onions, sliced thinly

4 large potatoes, sliced

1 cup beef stock

Salt

Ground black pepper

cup heavy cream

1 cups Irish stout eg. Guinness

1 teaspoon dried parsley

Method

Preheat the oven to 325 degrees F.

Take a large skillet and place in the bacon and sausages. Cook over a medium heat until sausages are nicely browned. Cut the sausage into big chunks and set to rest along with the bacon.

Take 1/3 of the onion arrange a layer in the bottom of a baking dish. Then a layer of carrot and then sliced potatoes on top. Place 1/3 of the sausage onto the potato and add salt, pepper and parsley.

Repeat these layers two more times.

Take a saucepan and heat the beef stock over a medium heat. Add in the heavy cream and stout. Pour

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