Publix Aprons

Salmon-Sausage Coddle

Salmon-Sausage Coddle
Total Time:
1 hour
Active Time:
20 minutes


1 leek (white part only), chopped
1 bunch fresh kale, chopped
1 (12-oz) bag carrot sticks, chopped
2 tablespoons Italian parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
1 (24-oz) bag baby gold (or red) potatoes, sliced
1 lb salmon fillets, skin removed
1 lb chicken sausage with kale (or mild Italian chicken sausage), casing removed
1 teaspoon olive oil
4 cups no-salt-added chicken stock (or broth)
1 cup water
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon red wine vinegar
1 tablespoon garlic-herb butter


  • Cut leek (white part only) into quarters, then rinse and chop into small pieces.
  • Chop kale (4 cups), carrots, parsley, and thyme. Halve potatoes.


  1. Cut salmon into 1-inch cubes. Remove sausage from casing (wash hands). Preheat large stockpot on medium 2–3 minutes. Add oil and sausage; brown 4–5 minutes, stirring to crumble meat, and until no pink remains.
  2. Stir in carrots, leeks, and thyme; cook 2–3 minutes or until leeks have softened. Stir in stock, water, potatoes, kale, salt, and pepper; bring to a simmer, then cover and continue to simmer 25–30 minutes or until potatoes are very tender.
  3. Gently stir in salmon, parsley, and vinegar. Bring mixture to a simmer, then cover and remove from heat. Let coddle stand 5–6 minutes until salmon is cooked through and 145°F. Stir butter in gently and serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/8 recipe) 280kcal; FAT 9.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 80mg; SODIUM 560mg; CARB 24g; FIBER 3.00g; SUGARS 3g; PROTEIN 27g; CALC 10%; VIT A 0%; VIT C 0%; IRON 15%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star