Irish Sausage And Potato Pie Recipes

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DUBLIN CODDLE - IRISH SAUSAGE, BACON, ONION AND POTATO HOTPOT



Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot image

This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people! The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs, "Coddled Eggs". Please note, the sausages used should be the best quality 100% pork sausages you can get your hands on! This recipe would also work VERY well if cooked in a crock-pot, reduce the liquid by about half if cooking the coddle this way. Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavour - comfort food at its best! Sláinte.

Provided by French Tart

Categories     Stew

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 kg potatoes
2 large onions, peeled and sliced thickly
450 g good quality pork sausages
450 g bacon, piece thick cut
500 ml water
1 beef or 1 chicken stock cube, if ham stock isn't available
3 -4 tablespoons fresh parsley, chopped
salt (to season)
coarse-ground pepper (to season)

Steps:

  • Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
  • Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
  • Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
  • Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
  • To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!

Nutrition Facts : Calories 1273.3, Fat 81.1, SaturatedFat 26.9, Cholesterol 157.5, Sodium 1691, Carbohydrate 95.3, Fiber 12.4, Sugar 7.1, Protein 41

IRISH PIE



Irish Pie image

The combination of chicken, pork sausage and cheese makes this a hearty as well as a tasty meal.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 9

3 cups cubed cooked chicken
2 cups shredded Monterey Jack cheese
1 teaspoon garlic salt
2 cups seasoned stuffing croutons
1 pound bulk pork sausage, cooked and drained
2 cups peeled cooked diced potatoes
2 cups shredded cheddar cheese
3 large eggs
1-1/2 cups whole milk

Steps:

  • In a greased 3-qt. baking dish, layer the first seven ingredients in the order given. Whisk eggs and milk; pour over the cheese. , Cover and bake at 325° for 55 minutes or until a thermometer reaches 160°. Uncover; bake 10 minutes longer or until lightly browned. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 556 calories, Fat 35g fat (18g saturated fat), Cholesterol 208mg cholesterol, Sodium 977mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 38g protein.

IRISH SAUSAGE AND POTATO PIE



Irish Sausage and Potato Pie image

This is the Ultimate in comfort food. Just the thing you need on those crisp fall days or cold winter evenings.

Provided by MarieRynr

Categories     Pork

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 10

12 good quality thick pork sausage links
4 ounces unsalted butter
2 large onions, finely sliced
6 ounces bacon, lardons
8 ounces savoy cabbage, finely shredded
3 lbs baking potatoes, peeled and finely sliced
2 tablespoons fresh thyme leaves
1 pint double cream
3/4 pint beef stock
2 bay leaves

Steps:

  • Heat oven to 325°F.
  • Heat a nonstick fry pan.
  • Add the sausages and gently fry for about 10 minutes, until almost cooked through and golden brown.
  • Remove from the pan and slice into three, lengthwise on the diagonal.
  • Heat the frying pan once more.
  • Add half the butter, and when melted add the onions.
  • Cook gently for 10 minutes until soft and translucent.
  • Remove from the pan and set aside.
  • Add the bacon lardons to the pan and cook over a high heat for 3 to 4 minutes until golden and crispy.
  • Remove and drain on paper towel.
  • Add the cabbage and 2 TBS water.
  • Quickly cook for 2 to 3 minutes until the cabbage is just beginning to wilt.
  • Drain off any fat, remove from the pan and set aside.
  • Grease a large gratin dish with 1 oz. of the butter.
  • Place a layer of sliced potatoes in the bottom of the dish.
  • Season with salt, freshly ground black pepper and a sprinkling of the thyme.
  • Top with a layer of sliced sausages, then a layer of onion.
  • Spoon over the cooked cabbage and bacon.
  • Top with another layer of potato, season again as before, then add another layer of sausage, then onion and finally sliced potato.
  • Season again with the salt, pepper and thyme.
  • Gently heat the cream, stock and bay leaves until almost boiling.
  • *DON'T BOIL! Pour over the sausage and potato pie, just to cover the top layer of potatoes.
  • Dot with the remaining butter and cover with foil.
  • Place on a baking sheet and bake in the oven for 1 3/4 hours.
  • Remove foil, increase oven temp to 400°F and bake for a further 15 minutes until golden.

Nutrition Facts : Calories 1385.5, Fat 111.6, SaturatedFat 50.4, Cholesterol 314.8, Sodium 1786, Carbohydrate 55.4, Fiber 6.2, Sugar 5.1, Protein 41.6

THE ITALIAN IRISHMAN'S PIE



The Italian Irishman's Pie image

This is a recipe my Irish aunt gave me. Her husband is Italian, and she developed this recipe to blend things they both like. It is a variation of Shepherd's Pie. For richer flavor, substitute beef broth for water in gravy.

Provided by NikkHoff

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 pound bulk Italian sausage
2 tablespoons sausage drippings
2 tablespoons margarine
2 apples, cored and sliced
1 large onion, sliced
salt and ground black pepper to taste
1 teaspoon dried oregano
1 tablespoon all-purpose flour
1 cup water
3 cups prepared mashed potatoes
1 tablespoon melted margarine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 2-quart casserole dish.
  • Heat olive oil in a skillet over medium heat; cook and stir Italian sausage until browned and crumbly, about 10 minutes. Use a slotted spoon to transfer sausage to prepared casserole dish. Drain drippings and reserve 2 tablespoons drippings in the skillet.
  • Melt 2 tablespoons margarine in a separate skillet over medium heat; cook and stir apple and onion slices until tender, about 8 minutes. Place apple and onion in casserole dish with sausage.
  • Lightly stir sausage, apple, and onion together; season with salt, black pepper, and oregano.
  • Brown flour in reserved drippings in skillet over medium heat. Whisk water into flour until thick gravy forms, about 3 minutes.
  • Pour gravy over sausage mixture in the casserole dish; spread mashed potatoes over the top with a spoon, creating peaks. Lightly brush mashed potatoes with 1 tablespoon melted margarine.
  • Bake in the preheated oven until the potatoes are lightly browned and the sausage mixture is bubbling, about 30 minutes.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 30.5 g, Cholesterol 31.8 mg, Fat 22.5 g, Fiber 3.3 g, Protein 12.6 g, SaturatedFat 6.5 g, Sodium 1011.6 mg, Sugar 7.9 g

POTATOES AND SAUSAGE WITH PARSLEY



Potatoes and Sausage with Parsley image

Called Dublin coddle, this traditional Irish dish is a quick main course.

Provided by Sharon Ryan

Categories     Herb     Pork     Potato     Bacon     Sausage     Winter     Bon Appétit     Ireland

Yield Serves 6

Number Of Ingredients 6

3 to 3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
4 tablespoons chopped fresh parsley
2 onions, cut into 3/4- to 1-inch pieces
1 pound breakfast sausage links, cut into 1-inch pieces
4 bacon slices, coarsely chopped
1 14 1/2-ounce can beef broth

Steps:

  • Arrange potatoes in bottom of heavy large saucepan; sprinkle with 1 tablespoon parsley. Top with onions; sprinkle with 1 tablespoon parsley. Top with sausage and bacon. Pour broth over. Season with pepper. Bring to boil over high heat. Cover pan. Reduce heat to medium-low; simmer until potatoes are tender and sausage is cooked through, about 40 minutes.
  • Uncover pan. Boil until liquids are slightly reduced, about 5 minutes. Sprinkle with 2 tablespoons parsley.

SAUSAGE AND POTATO PIE



Sausage and Potato Pie image

When I was first married a few years back, I could barely make scrambled eggs with a recipe! This is the first recipe I've ever created. Its success encouraged my interest in cooking.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound bulk pork sausage
3/4 cup shredded mozzarella cheese, divided
1/2 cup finely chopped onion, divided
1/4 cup dry bread crumbs
1/4 cup water
4 bacon strips
1 cup shredded raw potato
1/4 cup finely chopped green pepper
4 eggs
1/4 cup milk
1/8 teaspoon salt
Dash pepper
1/4 cup shredded cheddar cheese

Steps:

  • Combine sausage, 1/2 cup mozzarella cheese, 1/4 cup onion, bread crumbs and water. Press onto the bottom and up the sides of an ungreased 9-in. pie pan, forming a rim along edge of pan. Bake at 375° for 20 minutes or until juices run clear; drain. Meanwhile, in a skillet, cook bacon until crisp; remove to paper towels to drain. Reserve 1 tablespoon of drippings. Add potato; cook over medium-high heat for 10 minutes or until browned, stirring occasionally. Add green pepper and the remaining onion. Reduce heat to medium; cook for 5 minutes or until vegetables are tender, stirring occasionally. In bowl, whisk together eggs, milk, salt and pepper; stir in cheddar cheese. Add to skillet; reduce heat and cook for 2-3 minutes or until eggs are slightly moist. Spoon into sausage shell. Sprinkle with remaining mozzarella; crumble bacon over top. Return to the oven for 5 minutes or until cheese melts.

Nutrition Facts :

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