Midwest Cooks Irish Coddle (Crock-pot Recipe)
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While surfing the internet this St. Patty’s day I have found countless numbers of awesome recipes. Irish coddle being one of them. Irish coddle is a dish that is mainly used for leftovers. Now that being said, I am going to make it, and I’ll name it Midwest Cooks Irish Coddle.
Being Irish and having St. Patty’s day less than a week away really gets my whiskey blood flowing. St. Patrick’s Day is the one holiday that I will voluntarily drink. I love me some whiskey too!
But what is drinking without food? A terrible decision… and what are potatoes good for? soaking up the booze…
Now what can I throw into this to give it a real Midwest spin? I was gifted some andouille sausage that is made from some smoked deer. Thank you, Gail and Pat Strasburger for bringing me some from the families ranch in Nebraska. I am excited to throw it in this dish.
Next I will need some veggies and booze. I picked up this Irish Stout from the grocery store while grabbing veggies. I also used a Chianti that is a 2016 Cavaliere D’oro Gabbiano Chianti Classico.
By 1:30pm I started this dish in the crock-pot to be ready by Dinner at 6pm.
This is what You’ll need for The Midwest Cooks Irish Coddle
- 1 lbs. andouille sausage
- 1 lbs. bacon
- 5 cloves of garlic
- 1 yellow onion
- 1/2 red onion
- 3 carrots
- 1 tablespoon chicken base
- 1 quart of water
- 3 green onions
- 2 sprigs rosemary
- 5-8 sprigs thyme
- 1.5 lbs. mini red potatoes
- 2 9oz cans of Guinness stout
- 1 C red wine
- Salt and Pepper to taste
- 1/4 Brown sugar
- 1/8 C lemon juice
Equipment you will need:
Crock-pot (here is the same one I used, and it has been a great asset to me since I purchased it back in December).
Cast Iron Skillet – I have a bunch and they have always been amazing and reliable, highly recommend everyone has at least 1 skillet. Here is one for less than $15.
Wash the potatoes and set them off to the side, rough chop the andouille and cook it in a cast iron skillet, season with Salt and Pepper. Sear until Browned
While that is cooking, I chop the potatoes and make the chicken stock mix.
For Chicken stock: 1 tablespoon chicken base to 4 Cups water (1 Quart).
For Potatoes: I recommend cutting these mini potatoes into quarters or smaller.
Also chop the herbs separately so they don’t blacken
Cut the carrots uniform like this
Place all ingredients in crock-pot and turn on high
By this time your sausage will be done and it’s time to cook the bacon. I cut the bacon in half and throw it right into the cast iron skillet.
Now while the bacon is cooking, slice the onions julienne style.
After the Bacon is done, Throw the onions right into the cast iron to soak up all that bacon fat and andouille goodness! Why waste it and throw it away, I understand if you decide not to use it. Simply wipe out your cast iron and re-season with olive oil.
Start off with sweating the onions.
Sweating captures the heat and moisture and helps caramelize the onions within the meat fat and the natural onion sugar.
After the onions look sweaty take the lid off to cook off and reduce the moisture while caramelizing the sugar.
This process takes a while, around 20 minutes to fully caramelize the onions. they should look like this when they are done.
Add the onions to the crock-pot then de-glaze the cast iron with the 2 cans of Guinness and 1 Cup of wine. Add brown sugar and lemon juice to the crock-pot.
Finally, after all of that you are done now time to sit back and enjoy one of the leftover cans of Guinness. I let the coddle simmer for about 4 hours on high than 2 hours on low before serving.
Grab some Homemade bread and sit down with a loved one after a hard day’s work to my amazing Midwest Cooks Irish Coddle!
Try it out and let me know what you think!
Greater St. Patty’s Day dish’s yet to come! Stay tuned!
