Grilled Dublin Coddle Recipe with al fresco Sweet Apple Chicken Sausage

I certainly don’t need an excuse to explore my Irish roots in the kitchen (or on the grill,) but I’m certainly grateful to al fresco for sponsoring my creation of a modern twist on a favorite traditional Irish recipe.

Traditional Irish Coddle, frequently referred to as Dublin Coddle, is a winter dish that made great use of  leftover bits of sausage and root vegetable rations from the cellar.  Pork sausage, “rashers” (scraps of bacon,) potatoes, carrots, onions, stock and simple seasonings were set to be “coddled” (warmed) throughout the day, resulting in a rich, hearty stew for supper.

By my way of thinking (because it’s so delightful,) Irish-style stews should be enjoyed year ’round, but really, who wants to turn on the oven or start a hearth fire in the summer?  To resolve this culinary dilemma, I came up with a grilled version of my favorite Dublin Coddle recipe to enjoy the fresh flavors I love in an exciting new way.

To kick things up a notch I paired my Grilled Dublin Coddle recipe with selections of al fresco Sweet Apple Chicken Sausage and al fresco Roasted Garlic & Herb Chicken Sausage.  They both have excellent flavor profiles, but I preferred the little hint of sweet and mild spiced apple notes that the al fresco Sweet Apple Chicken Sausage gave to the dish.  It took my Irish summer grilling efforts to a whole new interesting and delectable level!

With a great variety of flavors to choose from, al fresco chicken sausages and gourmet chicken grillers offer excellent inspiration for creating amazing grilled dishes. al fresco’s chicken sausages have 70% less fat and 30% less sodium than pork sausage, while al fresco’s chicken grillers have 50% less fat than a traditional beef burger. If you need more reason to include them in your fresh and healthy grilling options, both are made with lean, skinless chicken meat, and are also gluten free.

Grilled Dublin Coddle 
Serves 4

1 package (12 ounce) al fresco Sweet Apple Chicken Sausage
4 slices of bacon, cooked and crumbled
2 pounds new potatoes (about 20 small, sliced thin)
1 carrot, peeled and shredded
1 onion, diced
1/8 cup fresh parsley, diced
extra-virgin olive oil
sea salt
pepper

Pre-heat grill to a medium heat.

Rather than using a dutch oven to meld the flavors of this coddle, you’ll be using good ol’ steam power from grilling with foil packets.  To begin lay a piece of foil (about 10×6-inches) out on a flat surface.  Add a layer of sliced new potatoes in the center of the foil (allowing room for the foil to be folded around the potatoes to form a sealed pocket.) Add a second layer of potatoes.

Lightly sprinkle diced onions, shredded carrots, bacon crumbles and parsley over the potatoes (use about 1 Tablespoon of each ingredient.)  Add a dash of sea salt and a dash of pepper.  Drizzle a teaspoon of extra-virgin olive oil over the loaded potatoes.

Gather the edges of the foil, bring them together to form a packet for the potatoes and crimp the edges of the foil to seal.  If desired, wrap a second layer of foil around the packet to lock in the ingredients.  I often use a double layer of foil as it prevents the olive oil from leaking through and creates a better seal to keep the steam in the packet.

Lay Dublin Coddle potato packets on the grill and heat for 10 minutes.  Flip packets over and heat an additional 10 minutes. Flip packets over again.  Add al fresco chicken sausage to the grill.  Follow manufacturer’s package instructions for grilling al fresco sausages.  Every 5 minutes, flip the potato packets until the sausage is thoroughly grilled and reaches minimum safe grilling temperatures per manufacture’s instructions.

When sausage has finished grilling, remove sausage and potato packets from grill.

Open potato packet and transfer to a plate.  Add whole sausage to plate or (if preferred,) slice sausage and mix with potatoes.

No matter how you slice it you’ll have an amazing Grilled Dublin Coddle to enjoy that will rival the very best of the winter stew flavors!

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Grilled Dublin Coddle Recipe with al fresco Sweet Apple Chicken Sausage

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4 servings

Ingredients

• 1 package (12 ounce) al fresco Sweet Apple Chicken Sausage
• 4 slices of bacon, cooked and crumbled
• 2 pounds new potatoes (about 20 small, sliced thin)
• 1 carrot, peeled and shredded
• 1 onion, diced
• 1/8 cup fresh parsley, diced
• extra-virgin olive oil
• sea salt
• pepper

Instructions

1. Pre-heat grill to a medium heat.
2. Rather than using a dutch oven to meld the flavors of this coddle, you’ll be using good ol’ steam power from grilling with foil packets. To begin lay a piece of foil (about 10×6-inches) out on a flat surface. Add a layer of sliced new potatoes in the center of the foil (allowing room for the foil to be folded around the potatoes to form a sealed pocket.) Add a second layer of potatoes.
3. Lightly sprinkle diced onions, shredded carrots, bacon crumbles and parsley over the potatoes (use about 1 Tablespoon of each ingredient.) Add a dash of sea salt and a dash of pepper. Drizzle a teaspoon of extra-virgin olive oil over the loaded potatoes.
4. Gather the edges of the foil, bring them together to form a packet for the potatoes and crimp the edges of the foil to seal. If desired, wrap a second layer of foil around the packet to lock in the ingredients. I often use a double layer of foil as it prevents the olive oil from leaking through and creates a better seal to keep the steam in the packet.
5. Lay Dublin Coddle potato packets on the grill and heat for 10 minutes. Flip packets over and heat an additional 10 minutes. Flip packets over again. Add al fresco chicken sausage to the grill. Follow manufacturer’s package instructions for grilling al fresco sausages. Every 5 minutes, flip the potato packets until the sausage is thoroughly grilled and reaches minimum safe grilling temperatures per manufacture’s instructions.
6. When sausage has finished grilling, remove sausage and potato packets from grill.
7. Open potato packet and transfer to a plate. Add whole sausage to plate or (if preferred,) slice sausage and mix with potatoes.

Notes

New potatoes make this recipe extra-special but if they are out of season you may swap in regular white, gold or red potatoes.

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copyright 2018 by Barb Webb, RuralMom.com

al fresco offers an entire line of all natural chicken products including chicken sausages and chicken grillers. To see the full line, please visit alfrescoallnatural.com

For more of Barb’s Irish-inspired and farm fresh recipes check out the “Nourish” section of Rural Mom or grab a copy of Barb’s new book “Getting Laid: Everything You Need to Know About Raising Chickens, Gardening and Preserving” which includes over 100 new recipes!