Dublin Coddle with Vegan Irish Sausage

• Produce

  • 1 1/2 lbs Baking potatoes
  • 1 Onion, large
  • 2 tbsp Parsley

• Canned Goods

  • 1 1/2 cups Vegetable broth or prepared bouillon

• Baking & Spices

  • 1/4 tsp Liquid smoke flavoring
  • 1 Salt and pepper

• Beer, Wine & Liquor

  • 3/4 cup Beer, dark
  • 4 Irish fauxsages

Found on blog.fatfreevegan.com

Description

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)

Directions

• 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.

Nutrition