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Coddle Skewers with Mustard Dip

A deconstructed take on Dublin coddle, served as flavorful skewers with sausage, bacon, potatoes, and onions. Paired with a tangy mustard dip to enhance the flavors, avoiding soy.

45m4 servings

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Coddle Skewers with Mustard Dip recipe by Safe Plated
Contains eggSOY-free
350 cal|20g protein|25g carbs|20g fat|3g fiber

Ingredients

  • 8 Pork sausages (soy-free)
  • 8 slices Bacon, thick-cut (soy-free)
  • about 450 g Potatoes, quartered
  • 2 Onions, quartered
  • 1 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 tbsp Dijon mustard
  • 2 tbsp Dairy-free mayonnaise
  • 1 tsp Lemon juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Preheat your oven to 200°C.
  2. 2Cut the 8 pork sausages and 8 slices of bacon into bite-sized pieces, roughly about 2.5 cm chunks.
  3. 3In a large bowl, toss the about 450 g of quartered potatoes and 2 quartered onions with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
  4. 4Thread the cut sausage, bacon, coated potatoes, and onions onto skewers, alternating the ingredients.
  5. 5Arrange the skewers in a single layer on a baking sheet lined with parchment paper.
  6. 6Bake for 20-25 minutes, or until the sausages are cooked through (internal temperature reaches 72°C or 71°C), the bacon is crisp, and the potatoes are tender when pierced with a fork.
  7. 7While the skewers are baking, prepare the mustard dip: in a small bowl, whisk together 2 tablespoons of Dijon mustard, 2 tablespoons of dairy-free mayonnaise, and 1 teaspoon of lemon juice until smooth.
  8. 8Serve the coddle skewers warm with the prepared mustard dip on the side.

Substitutions

Pork sausages → Pork sausages (soy-free)

Soy allergy

Bacon → Bacon, thick-cut (soy-free)

Soy allergy

Mayonnaise → Dairy-free mayonnaise

Dairy Allergy

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