Vegan Dublin Coddle
A hearty recipe for vegan Dublin coddle, made with sausage, potatoes, and onions slow-cooked in a broth.
Ingredients
- 2 Tbsp vegan butter or oil
- 4 vegan sausages/brats chopped, I used Impossible brand
- liquid smoke
- 1 large sweet onion sliced
- 1/4 cup water
- 2 lb russet potatoes peeled and cubed
- 1 bunch parsley finely chopped
- 2.5 cups no-chicken broth
Instructions
- Preheat oven to 300 degrees F. In a large pot/dutch oven over medium heat, add oil and then chopped sausage. Saute until all sides are browned and then add in a few splashes of liquid smoke. Cook 1 minute more and then remove the sausage from the pot. Set aside the sausage but leave the oil in the pot.
- Now add the onion and water to the pot and saute until translucent, scraping up the browned bits of sausage as you stir. Add 1 Tbsp of parsley, and a pinch of salt and pepper. Now, no more stirring! We need to create layers.
- Add sausage bites to the top of the onion. Sprinkle on another Tbsp of parsley and salt and pepper. Top this sausage layer with the chopped potatoes. More parsley and salt and pepper on top of that!
- Now it's time to add the broth. We don't want to completely submerge all the potatoes, but just pour the 2 cups of broth into the pot and DO NOT STIR. Cover the pot and add to the oven for 2 hrs, checking halfway to see if more broth is needed.
- When the 2 hr is up, remove and serve with a large ladle. This is not meant to be a traditional soup so there will not be a lot of excess broth that goes into the bowls. Garnish each bowl with more fresh parsley and serve with toast!
Notes
This recipe may be prepared in a slow cooker!