A vegan take on the Irish Dublin Coddle, a hearty stew made with sausages, onions and potatoes cooked in a delicious broth. Perfect served with soda bread to soak up the broth.
Making Dublin Coddle Vegan
Dublin Coddle is traditionally made with Irish sausages and bacon. There are good vegan sausages available that work well in this stew but the bacon is harder to find. However, we decided to leave the bacon out of this recipe as we weren’t happy with the texture.
Although the missing bacon isn’t usually smoked the smoked paprika adds a nice depth of flavour to the dish.
The sausages in Dublin Coddle are also not traditionally browned in the pan before being added to the broth. However, I found that vegan sausages have a much better texture and flavour when browned first.
Serving Vegan Dublin Coddle
Dublin Coddle is great served with some freshly baked Irish soda bread that can be used to soak up the broth. We also found that leftovers the day after are great with some wholemeal pasta. Surprisingly the pasta works really well with this dish. The starch from the potatoes help the broth coat the pasta.
Leftovers can be kept in the fridge for a couple of days which reheats well in a pot or in the microwave.
Vegan Dublin Coddle
Equipment
- Dutch oven or ovenproof pan with a lid.
Ingredients
- 2 tablespoons vegetable oil
- 8 vegan sausages Irish if possible
- 50 g vegan butter
- 2 medium yellow onions sliced
- ½ teaspoon smoked paprika
- 2 medium carrots cut into 1cm slices
- 600 g baby potatoes scrubbed then halved
- 3 sprigs of thyme
- 600 ml vegetable stock
- Salt
- ½ teaspoon freshly cracked black pepper
- Chopped parsley to garnish
Instructions
- Preheat an oven to 180°C (350°F)
- Heat the vegetable oil in a Dutch oven or ovenproof pan with a lid over medium heat. Once the oil is hot add the vegan sausages and brown evenly on all sides. Remove them and set them aside.
- Add the vegan butter to the pan, once melted add the sliced onions and cook until they are translucent and soft, around 6 minutes.
- Add the smoked paprika and mix in to coat the onions and continue to cook for 1 minute.
- Add the remaining ingredients apart from the parsley. Cut the sausages into thirds and add them as well. Season with a generous amount of freshly cracked black pepper and salt to taste. You might not need to add much more salt if your vegetable stock is particularly salty.
- Mix well to evenly incorporate everything in the pan. Try and make sure everything is below the liquid level. If you need to add more liquid just add a splash of water.
- Put the lid on the pan and place it in the preheated oven for 1 hour. Remove the lid and continue to cook in the oven for a further 30 minutes. Make sure there is still liquid in the pan when removing the lid.
- Once the top has browned slightly and the potatoes are fork-tender remove the pan from the oven. Remove the sprigs of thyme. Taste and adjust the seasoning.
- Serve in a bowl and garnish with the chopped parsley. Serve with Irish soda bread.
