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Coddle with Vegan Sausage

Have you thought about what you’re cooking for St. Patrick’s Day next Monday? I created this recipe as a variation of the traditional Irish Coddle it’s a simple and filling dish. Once it’s in the oven its low maintenance, I hope your enjoy it!

Coddle

Serves 4

4 vegan sausages, sliced (I like Tofurky or Field Roast brands)

2 large baking potatoes, peels and sliced

1/2 yellow onion, sliced into half moons

1 – 1 1/2 cup mushroom broth or vegetable broth

1 12oz dark beer, optional (replace with more broth if you are not using the beer)

1/2 tsp liquid smoke

1 tsp Lawry’s salt

1 tbsp fresh cracked pepper

Directions

Preheat oven to 350 degrees. Layer half potatoes, half onion, half sausage and repeat. Top with broth, beer, liquid smoke, salt and pepper. Cover with lid or foil and bake 60 minutes. Check after 30 minutes and add additional broth/beer if liquid is evaporated. After 60 minutes check potatoes, if they pierce easily with a fork remove from oven. If potatoes aren’t done continue baking 10 minutes.

Serve with fresh beer bread or sourdough bread. You can place the bread at the bottom of the bowl and scoop Coddle over the top or use bread for dipping.

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