A lesser meal description around this time of year would have a bunch of leprechaun and four-leaf clover references, making mean jokes about a tiny island that never did anything to anyone other than provide a festive holiday for early spring. (The description writer is fifty percent Irish.) However, this meal description will detail the warm flavors of the traditional coddle: feisty sausage in a filling stew with hearty root vegetables like carrot and potato. (Yes, potato. That's not an Irish joke.) Simple, yet delicious, easy, yet with complex flavors, you'll find your heart cuddling to this coddle faster than a leprechaun can find his pot of gold. Whoops!
Halve and peel onion. Slice halves into thin strips.
Peel, trim, and cut carrot into ½" dice.
Peel and cut potatoes into ¾" dice.
Halve ciabatta lengthwise.
Stem and mince parsley.
Remove Italian sausage from casing.
Cook the Italian Sausage
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat.
Add Italian sausage to hot pan. Stir occasionally, breaking up with a spoon, until browned, 3-4 minutes.
Transfer sausage to a plate.
Reserve pan, leaving 1 tsp. oil in pan.
Start the Stew
Return pan used to sear sausage to medium-high heat.
Add onion, carrot, and half of garlic (reserve remaining for ciabatta) to hot pan. Stir occasionally until onion begins to brown, 5-7 minutes.
Continue Stew and Make Garlic Bread
Add potatoes, 1½ cup water, sausage and any accumulated juices, apple cider vinegar, vegetable base, and ¼ tsp. salt to pan.
Bring to a simmer, cover, and cook until potatoes are fork-tender, 12-15 minutes.
While stew simmers, place ciabatta halves on prepared baking sheet, cut side up and top with remaining garlic and 1 tsp. olive oil.
Toast in hot oven until bread is golden, 6-9 minutes.
Finish the Dish
Stir peas and parsley (reserve a pinch for garnish) into stew. Cook until peas are warmed through, 2-3 minutes.
Plate dish as pictured on front of card, garnishing with reserved parsley. Bon appétit!