Dublin Coddle with Vegan Sausages

4 Irish Fauxsages (see below) or about 12 ounces of other vegan sausage, sliced 1/2-inch thick
1 1/2 pounds baking potatoes (about 4 medium), cut into 1/2-inch slices
1 large onion, sliced
2 tablespoons parsley, minced
salt and pepper, to taste
1 1/2 cups vegetable broth or prepared bouillon
1/4 teaspoon liquid smoke flavoring
3/4 cup dark beer (optional)

1.Brown the “sausages” in a non-stick skillet. In a large Dutch oven with a heavy lid, layer the ingredients in this order: Half of the potatoes, Salt and pepper, Half of the onions, Half of the parsley, All of the Fauxsages, Remaining Potatoes, Salt and pepper, Remaining Onions, Remaining Parsley
2.Mix the Liquid Smoke into the broth and pour it over all. Bring to a boil and then reduce heat to the lowest setting and cover tightly. Cook for about an hour, or until potatoes are very tender. Add the beer if you’re using it, and simmer for about 15 minutes more. Ladle into bowls and serve with Irish Soda Bread.


This could easily be cooked in a slow cooker; for best results, double the recipe for large crockpots and cook on low for 6-8 hours.

Cooking time (duration): 90 minutes

Number of servings (yield): 4

Courtesy of Fatfree Vegan

This entry was published on January 20, 2013 at 10:10 pm. It’s filed under Dinner and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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