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skillet irish coddle

Skillet Coddle

Based on the classic stew-like Irish (or Dublin) Coddle, this dish transforms it into a speedier, one-skillet meal but keeps all of the flavors intact.
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Servings 4

Ingredients
  

  • 1 onion sliced
  • 1 carrot sliced into coins
  • 2-3 Yukon gold potatoes cubed
  • 2 turnips cubed
  • 4 cups stock I used a mix of garlic and beef Better than Bouillon
  • 1 teaspoon dried sage
  • 1 teaspoon crushed rosemary
  • 1 teaspoon dried savory
  • freshly ground black pepper
  • 14 oz Irish-style pork sausages I find them here in the US labeled "Irish bangers" near St Patrick's Day

Instructions
 

  • In a large, lidded skillet, heat a small amount of butter. Add the onions, carrot, potatoes, and turnips and saute for a couple of minutes until the onion starts to soften.
  • Add the stock and spices and cook on medium-high, covered, until the potatoes and turnips are nearly tender about 10 minutes.
  • Make wells in the vegetable mixture and place the sausages directly on the skillet, surrounded by the vegetables.
  • Continue to cook, stirring and flipping the sausages occasionally, until the sausages are browned and heated through, any liquid has evaporated and the vegetables are slightly browned.
  • Serve immediately.

Notes

  • I normally find "Irish bangers" at Costco or Aldi starting around late February
  • The sausages are already fully cooked so they only need to be reheated
  • Rutabega would be good here too, in addition to or in place of the turnips
  • The sausages freeze well if you'd like to stock up