Dublin Coddle with Vegan Irish Sausage

by on March 23, 2008
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Finding something different to make for St. Patrick’s Day isn’t easy when you’ve never been to Ireland and have no idea how authentic any of the dishes that we Americans think of as Irish actually are. I set out looking for something different from the Corned “Beef” and Cabbage I’d made last year, something that hadn’t already been made vegan a dozen times before like Colcannon, and finally settled on Bangers and Mash, a favorite in Irish pubs in the United States. And then I saw this: “An Irish Sausage is not a Banger.” According to this Irishman, sausages are called bangers in England, but not in Ireland (though I wonder if in these multicultural times the term hasn’t been adopted in at least some parts of Ireland).

So, it turns out that Bangers and Mash is not an Irish dish, and I really, really wanted an authentic Irish dish for the occasion. I already had my taste buds set on using Julie Hasson’s brilliant steamed sausages technique to make Irish Sausages (as I now knew they should properly be called), so I started looking for other recipes in which to use them and stumbled upon Coddle (it was actually mentioned in the article that disillusioned me about bangers, so I had to check it out). This simple stew looked like the perfect vehicle for my vegan sausages.


Vegan Coddle

Coddle contains a few standard ingredients–sausage, potatoes, onions, parsley, and bacon. Making it vegan just meant substituting vegan sausage for pork and leaving out the bacon, though to make up for the bacon flavor, I added a little Liquid Smoke to the broth. The coddle is then slow-cooked (or “coddled”) until the vegetables are tender; adding dark beer near the end increases the authenticity of the dish and deepens the flavor. (Don’t use Guinness, even though it’s traditional, because it isn’t vegan; check online sources for vegan beers.)

It’s simple, yes, but absolutely delicious–hot and filling and the very definition of “comfort food.”

Preparing Coddle

Coddle before cooking

Dublin Coddle with Vegan Sausages

(printer-friendly version)

Ingredients

  • 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)

Instructions

  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.

Notes

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

Makes 4 servings. Per serving (without beer): Calories (kcal); 4g Total Fat; (7% calories from fat); 25g Protein; 43g Carbohydrate; 0g Cholesterol; 589mg Sodium; 5g Fiber. Weight Watchers Flex Points=5.

With beer: 311 Calories (kcal); 4g Total Fat; (6% calories from fat); 25g Protein; 44g Carbohydrate; 0g Cholesterol; 591mg Sodium; 5g Fiber. Weight Watchers Flex Points=6.

Copyright © Susan Voisin 2011. All rights reserved. Please do not repost recipes or photos to other websites.


If you haven’t tried it yet, you have to make a batch of Julie’s Spicy Italian Vegetarian Sausages. The recipe is wonderful in its simplicity and its consistently delicious results. You can see for yourself how easy it is by watching Julie’s video. She’s even challenged people to put their own spins on the recipe, so if you do a Veg Blog Search, you’ll find dozens of different sausage variations on other blogs.

Since Irish sausages are mild and sweet, not spicy or smoky, for my Irish variation I completely changed the spices to reflect traditional Irish sausage recipes. Marjoram, ginger, and nutmeg are standard, but since gluten doesn’t have any flavor of its own, I needed to add a few non-traditional seasonings–sage and thyme–to build up a flavor base. Irish sausages typically contain bread crumbs as a binding agent, so I added some to mine, making them moister and a little less firm than Julie’s original recipe (a good thing, in my opinion, though how firm you like your sausage is a matter of personal taste!) They turned out the texture and color of cooked Gimme Lean, and I think they’d make a nice breakfast sausage, perhaps with just a touch of smoked paprika or Liquid Smoke.

Vegan Irish Sausage

Irish Fauxsages (Vegan Irish Sausages)

(printer-friendly version)

Ingredients

  • 1 vegan bouillon cube (enough to flavor 2 cups water, see below)
  • 1 slice whole wheat bread
  • 1 cup vital wheat gluten (about 4.5 ounces or 127 grams)
  • 2 tablespoons nutritional yeast
  • 1/2 tablespoon onion powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon flax seeds, ground
  • 1 cup cool water
  • 3 cloves garlic, minced
  • 1 tablespoon cashew butter
  • 1 tablespoon soy sauce

Instructions

  1. Dissolve the “beef” bouillon cube in 2 tablespoons of hot water and set aside to cool. Toast the piece of bread until medium-brown, and then put it into the food processor and pulse until it’s in fine crumbs.

  2. Put the bread crumbs into a large bowl and add the remaining dry ingredients, wheat gluten through flax seeds, stirring well to distribute the seasonings evenly. Mix the bouillon mixture with the cool water in a large measuring cup or bowl and add the garlic, cashew butter, and soy sauce. Whisk or blend with a hand blender until ingredients are well-distributed.
  3. Pour the wet ingredients into the dry, and stir to mix just until evenly moistened. Add a little more water if it seems too dry.
  4. Place a piece of aluminum foil on the counter, and scoop 1/2 cup of gluten mixture onto it. Shape into a rough tube, fold the bottom edge of the foil over the gluten, and roll up. Roll the tube back and forth, pressing lightly with your hands, to give it an even shape, and then twist the ends closed. Repeat with the remaining gluten to form 5 sausages.
  5. Place all the sausages in the top of a steamer, cover, and steam for 35 minutes. Remove them from the heat and let cool until easy to handle. Fauxsages can then be used in recipes or eaten as-is. (I always eat one right away–just to check the quality, of course!)

Edward & Sons Not-Beef

Notes

In this recipe I used one cube of Edward & Sons’ Not-Beef Bouillon; it’s vegan, and one cube flavors 2 cups of liquid. Since I wanted the flavor to be a little stronger than normal bouillon, I used double the amount, so if you’re using another kind of bouillon or broth powder, I recommend using enough to flavor two cups of water.

Cooking time (duration): 45 minutes

Number of servings (yield): 5

Makes 5 sausages. Per sausage: 157 Calories (kcal); 4g Total Fat; (10% calories from fat); 22g Protein; 10g Carbohydrate; 0mg Cholesterol; 614mg Sodium; 2g Fiber. Weight Watchers Flex Points=3.

Copyright © Susan Voisin 2011. All rights reserved. Please do not repost recipes or photos to other websites.

Happy St. Patrick’s Day…2009!

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{ 15 comments… read them below or add one }

1 SusanV August 1, 2009 at 2:53 pm

Comments posted before the blog was moved to Wordpress:

Dominique said…

That looks absolutely wonderful; lovely comfort food for cold months! I’ll certainly be making it.
I’ve also learnt from this post what a Dutch oven is. I never knew despite being Dutch!

5:39 PM, March 23, 2008
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Fresh from the Source said…

Hi. I’ve made similar to this several times, due to my Irish heritage. I use Yves veggie bacon and my meat-eating relatives thought it was the real thing. If you can get it where you are, it is the best bacon substitute I’ve found, when I’ve require bacon in an altered recipe.

8:27 PM, March 23, 2008
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(chandelle) said…

hi susan! this was wonderful. i needed something fast and simple and this definitely worked. i used tofurkey’s italian sausages, which are mild and sweet, and they worked very well. i wrote about it here:

http://authenticdeliciousness.blogspot.com/2008/03/coddle-with-sausages-from-ffv-plus.html

thanks so much!

9:01 PM, March 23, 2008
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Johanna said…

Wow – I was interested in the coddled spuds and snags (now there is a mix of irish and australian slang) but I’ve never seen a sausage recipe like this – looks great – but I don’t like using wheat gluten and wonder if you can suggest any alternatives – was thinking either nuts or cracked wheat might do it???

10:51 PM, March 23, 2008
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funwithyourfood said…

My step dad is from england and he’s very fond of his bangers and mash… I’m sure he’d love this version too!

Teddy

1:50 AM, March 24, 2008
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Jackie said…

Might not be strictly Irish but is enjoyed by all in the U.K. and Eire.

Thanks for the great recipe as I am not too happy with the ready made Vegan sausages here so was looking for a way to make them myself so I can have bangers and mash or toad in a hole (sausages in Yorkshire pudding).

3:47 AM, March 24, 2008
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SusanV said…

Joanna, I’m sorry but I don’t know of any substitute for the gluten, since it’s what holds everything together. You could try making something from nuts or cracked wheat and then adding them after the potatoes are cooked, but I’m afraid that sausages made without gluten will disintegrate if you try to cook them along with the potatoes.

9:04 AM, March 24, 2008
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Anonymous said…

Hi Susan

Nice recipe – I love coddle. As a bonafide Irish person, I can absolutely assure that, even in these multicultural times, you will not find sausages referred to as ‘bangers’ anywhere in the Republic. It’s most definitely a English thing. Coddle is particular to Dublin (my home town) and was common in the poor tenements in the early 1900′s when meat was expensive (and not of great quality). Stewing it with cheaper veggies made it more palatable. History lesson over…

Cheers! Zodie.

11:58 AM, March 24, 2008
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Carla said…

I read that sausages were first nicknamed ‘bangers’ by soldiers in WW1 who were given cheap sausages in their rations that were full of rusk and would swell up and burst when cooked. Thus called ‘bangers.’

Probably a myth, but I like it!

(I’m British by the way, and live in England…)

12:46 PM, March 24, 2008
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Wheeler’s Frozen Dessert said…

That coddle looks amazing, and it’s something I would never have thought to make as a vegan dish! Good job!

4:55 PM, March 24, 2008
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Bianca said…

I have got to try those sausages. Everybody’s been blogging about them…and everytime I see them, I begin to drool. That’s it…it’s going on my meal planning list for next week right now.

10:28 PM, March 24, 2008
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Mel said…

I made a spicy Thai version before, but my sausages didn’t turn out like yours!

How’d you get them looking so perfect?

5:48 PM, March 25, 2008
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Anonymous said…

murphys or beamish are good vegan alternatives to guinness( and nicer actually- if you can get them at the source!)codle is very much a dublin dish, not eaten much outside of dublin. tho we irish do eat a lot of potatoes and sausages we don’t really refer to them as bangers and mash- thats still an english thing. the dutch do pretty good versions too- stampot and hutspot, mashed potaoes with different veg mashed in with different types of sausage on top- pretty tasty if you can find veggie versions of the sausages(easily done in holland!)

5:55 AM, March 26, 2008
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nomikins said…

Ahh, I ate coddle so many times when I was in Dublin many years ago. I really have missed it, no longer being a meat eater. I am looking forward to trying this vegan version. Brilliant!

8:54 AM, March 26, 2008
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Johanna said…

thanks susan – that is a persuasive arguement for the dreaded wheat gluten – will keep it in mind

5:32 PM, March 26, 2008
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Anonymous said…

Hello, Susan and all. I have been lurking but enjoying every post, waterfalls and recipes. I made the sausages right away and they are excellent. So quick and easy, too.
My husband was most enthusiastic (rare) so these will be permanent in our kitchen. We are followers of John McDougall’s ideas (25 years) and your contributions are invaluable.

Kirsty

6:46 PM, March 26, 2008
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Danielle said…

Looks delicious! I will definitely make this!

12:01 PM, March 29, 2008
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Virginie P. said…

These fauxsages are so amazing. Thanks.

11:37 AM, March 31, 2008
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Seattle Suz said…

First time visitor (tho’ I will be back) surfing in from ? Couldn’t leave w/o sharing this relatively new and my favorite locally made product-
http://www.baconsalt.com/
The Hickory flavor is vegan (other 2 are veg and all are Kosher.)

12:02 AM, April 23, 2008
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Anonymous said…

The links to the italian sausage and the video are broken. ~sigh~

10:11 PM, March 02, 2009
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SusanV said…

I’ve just reset the links so they work now.

7:31 AM, March 03, 2009
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Deb Hammel said…

Hi Susan! I have been using your recipes weekly since going vegan in January 2008. I loved your vegeroni! I don’t have a steamer. Can I make the Faux Italian Sausages without it?

4:10 PM, March 13, 2009
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dreaminitvegan said…

Your Coddle looks great! My son is sure to love this!

7:31 PM, March 13, 2009
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Some call me… rocky said…

Hi Susan,

I made this last night. I do not have a dutch oven so I used my clay cooker instead. I cooked it at 350 for about 1 hr (added the beer at 45 min). It is great. I also do not have a steamer, but I used my pressure cooker pot with the basked and trivet and it seemed to work fine for “steaming” the sausage.

Thanks for the great recipe as always!

9:32 AM, March 16, 2009
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michaelmybeloved said…

Ok, I made this last night for St. Patty’s dinner (no big celebration or anything, I just happened to make this on the 17th..) and can I just say “YUMMO!!!!”….mmmmmmmm……mmmmmmmmm……mmmmmm that was complex and yet simple, rich-tasting comfort food!! Gosh, I just didn’t really expect all of that considering what simple stuff I put in that pot :D I inaugurated my cast iron dutch oven with this dish (i did double duty too…why dirty two pans I say?…browned the sausages in the d.o. and removed them for the layering process)..yay! I used purple potatoes (b/c I could…and i just love purple veggies). I used five (and probably next time will use six…i am a potato fan!) taters. I used the one large onion (but probably will up that a bit too next time, and there WILL be a next time). I used more parsley (probably 1/4 cup…if i am gonna get the parsley out and chop it, i really want something to chop up :)). And, I went the lazy route (didn’t make the sausages tho ever since i watched the video on EDD, I have wanted to make them) b/c when I get home and start dinner at almost 9pm I am NOT feeling like making homemade faux sausages…it ain’t happenin :) I used Tofurky’s Beer Brats (going with the beer theme), which is 14 oz (vs. 12) so, i cut off a chunk of one end and noshed on it while making the dish..lol I wound up making beer bread with the leftover beer b/c i don’t actually drink the stuff and, otherwise, it was going to go to waste. I know next time that I need to just QUADRUPLE the recipe and that will solve that problem.. ha!! Gosh it was good!!! Did i mention that? :) I IM’d a friend about it after it was finished (he couldn’t stay up for me to finish the prep) and went on and on about it. I sent him the recipe and this morning, on my IM I see: well, I just got back from the store..picked up all the ingredients for the coddle. So, tonight, he is having coddle and beer bread (important for sopping up those yummy juices) for dinner! So, did I mention how much I loved this dish? This is the kind of stuff that you feed to your meat-loving friends!!!

5:49 PM, March 18, 2009

Reply

2 kate July 29, 2010 at 12:31 am

what is vital wheat gluten? normal self-raising flour?

Reply

3 SusanV July 29, 2010 at 8:00 am

No. Vital wheat gluten is just the protein (gluten) part of the flour with none of the starch, bran, etc. You can usually find it in health food shops.

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4 rachel August 19, 2010 at 3:00 am

just made your irish sausages having had my eye on your recipe for MONTHS but as i live in australia i was having trouble with finding the vital wheat gluten. finally found somewhere local that stocks it and oh my gosh i will be back there because having tried these i will be making them again and again (as long as i can get my fussy 6 yr old to eat them !) fingers crossed…thanks heaps

Reply

5 A. Perez October 18, 2010 at 6:14 pm

You wrote “In this recipe I used one cube of Edward & Sons’ Not-Beef Bouillon; it’s vegan, and one cube flavors 2 cups of liquid. Since I wanted the flavor to be a little stronger than normal bouillon, I used double the amount, so if you’re using another kind of bouillon or broth powder, I recommend using enough to flavor two cups of water.”
So if one cube flavors 2 cups, double would flavor 4 cups…But im assuming you used double the amount in 2 cups of water as opposed to 4 so then shouldnt the last part of your statement be I recommend using enough to flavor 4 cups of water disolved in 2 cups..Which would double the strenght. Id like to know so I can get the recipe right the first time.
Thanks. Enjoy your site and recipes..They are amazing!

Reply

6 SusanV October 18, 2010 at 6:25 pm

I used one double-strength bouillon cube to flavor 1 cup water, so if you’re using a bouillon that normally flavors 1 cup water, you should use two.

You only use one cup of water in the sausages, so if one serving of your bouillon is enough for one cup, you should double it.

If this is still confusing, just use a normal cube of bouillon. The only really essential thing is that you just use one cup of water. The recipe won’t work with more.

Reply

7 Binklesworth March 16, 2011 at 8:55 pm

I made this today. This is one of the better sausage recipes I’ve made. The coddle was delicious!

Reply

8 KBeane March 15, 2012 at 8:56 am

This recipe looks awesome! I made a vegan Irish stew w/mashed potatoes last night (courtesy of an old Vegetarian Times mag), but I will have to try another Irish recipe for the holiday.
One question- can you recommend something in place of the ground flax seed? I don’t have any on hand and rarely use it, so I don’t really want to buy any unless absolutely necessary.
Thanks so much!

Reply

9 Susan Voisin March 15, 2012 at 10:04 am

I think you can leave the flax seeds out without any problem. Hope you enjoy it!

Reply

10 Chyrl March 15, 2012 at 9:33 am

I do believe. I will be giving this a try. It sounds great and bonus…I have everything on hand to make it!! Hopefully I can accomplish the authentic look of your sausages.

Reply

11 Chicki March 19, 2012 at 12:48 pm

I made this over the weekend for St. Patricks day. It was amazing! I made the sausages myself as well (left out the flax and the cashew butter) and they just may be my new go-to sausage recipe! Very easy and great textrue and taste. My omni fiancee (who is very picky with faux meats) really liked them as well.

Also, the dish was really big. I halved the recipe, and we both had 2 really huge servings apiece. Served with some simple sauteed kale garlic and onions.

Thanks for another great dish Susan :)

Reply

12 Sharon April 28, 2012 at 12:37 am

My husband and I follow a no oil plant based eating plan. Your sausages sound wonderful…. Is there anyway you could leave out the cashew butter and still have a good result? Thank you for your response to my question and thank you for all your wonderful recipes. We read Dr. Caldwell Esselstyn’s book and your web site has been a God sent in helping us follow his plan.

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13 Susan Voisin April 28, 2012 at 9:05 am

The cashew butter helps soften the gluten. You can leave it out, but the texture will be changed. It may only be a slight change, so you might wind up liking the results.

Reply

14 Denise April 24, 2013 at 12:04 pm

Made this last night
, and it was super good! Thanks for another great recipe!

Reply

15 Werner March 17, 2014 at 12:32 pm

Made the Dublin coddle and everyone loved it-even the omnis. Only substitution was I didn’t have the bouillon so after reviewing the no-beef ingredient list from Edward & Sons website, I put together a little concoction with ground dried porcini, sea salt, etc. Sausages were fabulous – obviously versatile. Our family is of Irish and Swedish heritage but grew up in the southwest, so we eat korv at the holidays and chorizo on occasion (and now mild Irish sausages on SPD!). Interesting how countries/cultures all have their sausages but different spice combos! Thanks for the story of coddle and for a great comfort food. Happy St. Patrick’s Day :)

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