If you can find traditional Irish pork sausages, that’d be awesome, but honestly, any good-quality pork sausages will do. Use whatever you can find and you like (bratwurst, polish sausage, even good-quality breakfast sausage).
Between the bacon, sausages, and broth, this dish is inherently very salty. Do not add more salt without tasting it first! I almost never add additional salt when making coddle.
If you want to skip using the beer, just sub in 1 1/2 additional cups of whatever broth you are using.
The coddle will be ready to eat after 2 hours in the oven, but it can easily stay cooking for 3-5 hours without any consequence. This isn’t a delicate dish. You don’t have to worry about breaking it.
Nutrition Information: YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 770TOTAL FAT: 42gSATURATED FAT: 15gTRANS FAT: 0gUNSATURATED FAT: 24gCHOLESTEROL: 161mgSODIUM: 1314mgCARBOHYDRATES: 44gFIBER: 4gSUGAR: 5gPROTEIN: 50g
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