Dublin Coddle with Vegan Sausage


Dublin Coddle with Vegan Sausage

A Dublin Coddle contains a few standard ingredients–sausage, potatoes, onions, parsley, and bacon. Making vegan Dublin coddle just means substituting vegan sausage for pork and leaving out the bacon. To make up for the bacon flavor, you can add a little Liquid Smoke to the broth. The dish is then slow-cooked (or “coddled”) until the vegetables are tender. Adding dark beer near the end increases the authenticity of the dish and deepens the flavor.


  • 12 ounces of any 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
  • 1/4 teaspoon liquid smoke flavoring, optional
  • 3/4 cup dark beer, optional


  1. Brown the vegan sausages in a non-stick skillet.
  2. In a large Dutch oven with a heavy lid, layer the ingredients in this order: half of the potatoes, salt & pepper, half of the onions, half of the parsley, all of the vegan sausages, and then the remaining potatoes, salt & pepper, remaining onions, and remaining parsley.
  3. If you are using liquid smoke flavoring, mix it into the broth and then pour the mixture over all of the ingredients. Bring everything to a boil, and then reduce heat to the lowest setting and cover tightly.
  4. Cook for about an hour, or until potatoes are very tender. At this time, you can add the dark beer if you’re using it, and simmer for another 15 minutes.
  5. Ladle into bowls and serve with Irish Soda Bread!

Did you know?

  • The Dublin Coddle dates back to the first Irish famine in the late 1700’s where anything on hand got thrown into the pot.

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