Dublin Coddle with Vegan Sausages
4 Irish Fauxsages (see below) or about 12 ounces of other 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 or prepared bouillon
1/4 teaspoon liquid smoke flavoring
3/4 cup dark beer (optional) Brown the "sausages" in a non-stick skillet.
In a large Dutch oven with a heavy lid, layer the ingredients in this order:
* Half of the potatoes
* Salt and pepper
* Half of the onions
* Half of the parsley
* All of the Fauxsages
* Remaining Potatoes
* Salt and pepper
* Remaining Onions
* Remaining Parsley
Mix the Liquid Smoke into the broth and pour it over all. Bring to a boil and then reduce heat to the lowest setting and cover tightly. Cook for about an hour, or until potatoes are very tender. Add the beer if you're using it, and simmer for about 15 minutes more. Ladle into bowls and serve with Irish Soda Bread. Note: This could easily be cooked in a slow cooker; for best results, double the recipe for large crockpots and cook on low for 6-8 hours.
* 4 cups flour
* 1 tablespoon sugar
* 1-3/4 teaspoons baking soda
* 1/2 teaspoon salt
* 1-1/2 cups water
* 2 teaspoons cider vinegar
Stir; it very quickly becomes dough. Form a round loaf. Place on greased baking sheet. Cut slits in top. Bake 40 minutes at 400° F.
Bread and Butter Pudding
* 1/2 cup raisins
* 1/2 cup Irish whiskey
* 5 large eggs
* 2 cups heavy (whipping) cream
* 1 cup sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 vanilla bean (see note) or 1 teaspoon vanilla extract
* 8 ounces (8 to 9 slices) firm white bread, crust left on
* 4 tablespoons unsalted butter, at room temperature
* Custard Sauce or Irish Whiskey Sauce
In a small bowl, combine the raisins and whiskey and let soak for 1 hour. Butter a 9-inch-square glass baking dish.
In a large bowl, whisk together the eggs, cream, sugar, cinnamon and nutmeg. Add the vanilla extract or split the vanilla bean in half lengthwise, scrape out the seeds and drop them into the custard.
Spread butter on one side of each slice of bread. Cut the slices in half diagonally and arrange half the bread, overlapping the slices, in the bottom of the baking dish. Drain the raisins and sprinkle half over the bread. Repeat with remaining bread and raisins. Pour the custard over the bread and let soak for 30 minutes.
Preheat oven to 400° F. Place the baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50 to 60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water and let cool on a wire rack. Serve warm with a chilled sauce, if desired.
* 3/4 cup milk
* 3/4 cup heavy (whipping) cream
* 1/2 vanilla bean, split lengthwise
* 5 large egg yolks
* 1/2 cup sugar
In a medium saucepan over medium heat, combine the milk, cream and vanilla. Bring to a boil, stirring constantly, then reduce heat to simmer. In a small bowl, whisk together the egg yolks and sugar. Stir into the cream mixture and cook, stirring frequently, for 8 to 10 minutes, or until the mixture thickens and coats the back of a spoon. Strain into a small bowl. Cover and refrigerate for 1 hour, or until chilled. Can be refrigerated for up to 24 hours. Makes about 1 1/2 cups.