Coddle for St. Patrick’s Day #SundaySupper

Here we are with another #SundaySupper and I jumped at the chance as I love Springtime dishes and that was our theme. I discovered this recipe last year and made it when I had first started blogging. I felt that it was worthy of another post as it is such a great Irish dish for St. Patrick’s Day!! I couldn’t wait to have it again. That and my all time favorite Corned Beef and Creamed Cabbage. I need more than one day to celebrate as there are so many great Irish recipes so it turns into a week long celebration just like any other holiday with blogging. Aren’t we lucky bloggers!!

This is an easy and delicious meal just right for early Spring. This used to be made on the top of the stove and was said to have bubbled away for hours until late, well after the wife had gone to bed and still be great for when the husband stumbled in after the pub. The sausages become so juicy and flavorful cooked this way in the oven and with me anything to do with bacon is a dream!!! I do lighten it up with chicken sausages instead of pork. Once you get this meal prepared you can sit back and have a green beer while it cooks!! The perfect #SundaySupper for St. Patrick’s Day. Enjoy!!!


5.0 from 2 reviews
Coddle for St. Patrick's Day #SundaySupper
Recipe type: Entree
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Tbsp. canola oil
  • 6 back bacon, cut into ½″ slices
  • 3 medium onions, sliced
  • 3 gloves garlic, minced
  • 6 apple chicken sausage
  • 4 medium potatoes, peeled and sliced thinly with a mandolin
  • 3 carrots, sliced crinkle cut
  • ½ tsp. ground sage
  • 1 10 oz. can chicken stock
  • Salt and pepper to taste
  1. Preheat oven to 350F. Heat the oil in a large fry pan and fry the bacon for 2 min. Add the onion and continue to cook for 5-6 min. until golden brown. Add the garlic and cook an additional minute. Remove from pan and set aside.
  2. Add the chicken sausage and brown on both sides for 5-6 min. This will not be cooked through.
  3. Butter a large deep baking dish and add the thinly sliced potatoes, season with salt and pepper. Layer the carrots on top followed by the onion mixture. Sprinkle with onion with sage, salt and pepper. Place the sausage on top and pour over the chicken stock. Cover and cook in the oven for 1 hour. Sprinkle with parsley. Serve and enjoy with bonnach or soda bread and a salad. Also goes great with a Guiness or red wine!!!


Green and Spring Dishes Menu Includes:


Apps, Bread, Salads, Soups and Dressings:

Main and Sides:



Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite Springtime recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!




  1. says

    This sounds fantastic, and easy!!! It will not have to be St. Patrick’s day at our house to make this dish very soon 😉 Thank you so much for sharing and Happy Spring to you and yours, Tara.

  2. says

    Since the hubby isn’t a fan of corned beef, this sounds like a delicious alternative! I’ll have to file it away for next St. Patty’s Day!

  3. Diana @GourmetDrizzles says

    I love apple chicken sausages too, and wow, this dish sounds good! Beautiful presentation and photo too!


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