Mad Mike’s Irish Coddle
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Prep Time
20 min
Cook Time
1 hr 50 min
Total Time
2 hr 10 min
Prep Time
20 min
Cook Time
1 hr 50 min
Total Time
2 hr 10 min
Ingredients
  1. 2 tbsp vegetable oil
  2. 3/4 pound of thick sliced smoked bacon
  3. 4 Mad Mike Banger Sausages
  4. (1 pound) fully cooked
  5. 1 tsp Mad Mike’s Sizzling Steak Seasoning
  6. 1 tbsp Mad Mike’s Yo’ Mama’s Garlic Seasoning
  7. 1 large onion chopped
  8. 1 ½ tsp chopped garlic
  9. 1 stick unsalted butter
  10. 2 tbsp Parmesan Cheese
  11. 6-8 large red potatoes, quartered (not peeled)
  12. 1/2 cup shredded Dubliner Cheese
  13. 2-3 green onions (chives) chopped for garnish
Instructions
  1. Heat the oil in a large frying pan to medium and add bacon. Fry till crisp remove and place on paper towels. Add sliced sausages to same pan and brown lightly.
  2. Add Butter to same pan, also add chopped garlic, Yo’ Mama’s Seasoning, the Steak Seasoning and onions.
  3. Cook onions on medium heat with garlic sauce stirring frequently until onions are tender.
  4. Reduce temperature to low. Cover and keep warm stirring occasionally.
  5. In a large Stock pan add salted water, and boil.
  6. Add Qurarted Potatoes to water and cook until tender but firm.
  7. Remove Potatoes, rinse and cool.
  8. Prepare 9 x 13 “casserole dish with cooking spray. Preheat oven to 250 degrees
  9. Slice Potatoes in ½ slices, completely layer potato slices on bottom of casserole dish
  10. Chop cooked bacon and add two thirds of the bacon to the sausage garlic mix in the pan.
  11. Add Parmesan Cheese to Sausage and Onions, Using a slotted spoon gently stir, and then add 2/3 of the mixture on top of layered Potatoes.
  12. Place one more layer of potatoes over sausage then top with remaining Sausage and onion from the pan.
  13. Drizzle remaining garlic parmesan sauce over the top potatoes evenly. Place Casserole in Oven for 20 min to heat.
  14. Add Shredded Dubliner Cheese to Casserole dish evenly then return to oven and Broil for 5 to 10 minutes or until cheese has melted and browned.
  15. Remove from oven garnish with remaining bacon and chives.
  16. Serve warm as an appetizer or as an Entrée.
Notes
  1. The name comes from the long, slow simmering or coddling of the dish. It has been suggested the popularity of Coddle arose because if you add a bit of beef stock it can be left simmering on the stove till the man comes in from the pub long after the wife had gone to bed. Sherri, Mad Mike's Wife, does not recommend that... Besides not tasting as good, she thinks if the man is not home for dinner then the Coddle should go in the refrigerator and he can heat his own darn dinner!
Mad Mike's American Gourmet https://madmikesstore.com/