Creating a unique vegan St. Patrick’s Day recipe 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.
Coddle Before Cooking
Coddle contains a few standard ingredients–sausage, potatoes, onions, parsley, and bacon. Making vegan Dublin coddle 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. (Guinness, which formerly wasn’t vegan, now has several vegan options; check here to see which ones are vegan.)
It’s simple, yes, but absolutely delicious–hot and filling and the very definition of “comfort food.”
Dublin Coddle with Vegan Irish Sausage
Ingredients
- 4 Irish Fauxsages see recipe 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
- 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
- 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
Nutritional info is approximate.
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.
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.
Irish Fauxsages (Vegan Irish Sausages)
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
- 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.
- 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.
- 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.
- 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.
- 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!)
Notes
Nutritional info is approximate.
Happy Vegan St. Patrick’s Day!
SusanV
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 😀 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
kate
what is vital wheat gluten? normal self-raising flour?
SusanV
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.
rachel
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
A. Perez
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!
SusanV
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.
Binklesworth
I made this today. This is one of the better sausage recipes I’ve made. The coddle was delicious!
KBeane
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!
Susan Voisin
I think you can leave the flax seeds out without any problem. Hope you enjoy it!
Chyrl
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.
Chicki
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 🙂
Sharon
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.
Susan Voisin
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.
Denise
Made this last night, and it was super good! Thanks for another great recipe!
Werner
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 🙂
Ellen
Loved it, it was wonderful. I will be making it again and the sausage recipe on its own also I had it grilled. Thank you.
Tracey
Coddle is actually more of a Dublin dish. Most people from outside Dublin find the idea of boiled sausages gross. My Mam adds potato soup to her coddle (she uses the packet type-definitely not vegan). I miss Coddle since becoming veggie. I might give it a whirl with these sausages. Thanks for the recipe x
Jackie Lane
Wonder for Sausage recipes, would wrapping in parchment paper be an option? anyone ever try? (trying to be slightly green…)?
Amy
Hi Susan.
I’ve been following you for years and many of your recipes are in our dinner rotation.
We’ve become instant pot obsessed. What would your suggestion be to prepare this in the IP?
Louise
SOUNDS YUMMY. I actually made wheat gluten once. It took forever, with much washing of the four. I was amazed that the result was brown and even tasted like meat. Kind of rubbery and chewy. Never did like corned beef and cabbage despite being somewhat Irish. Glad to know of this recipe.
Carissa
I love these sausages. I wanted something to go with a vegan colcannon recipe, and these are perfect and so garlicky.
Mary Joy
I love this recipe for Dublin Coddle with Vegan Irish Sausage! It’s the perfect way to enjoy a traditional Irish dish with a modern twist. I’m so excited to give it a try and celebrate St Patrick’s Day in a flavorful way. The combination of potatoes, parsley, onions, and vegan sausages sounds like a delicious comfort food meal that everyone in the family will surely enjoy. Plus, I can appreciate the effort to make this version vegan-friendly as well. I can imagine enjoying a nice bowl of coddle on a cold winter night as I cozy up by the fire. Thank you for sharing this amazing recipe – it looks absolutely scrumptious!