Slow Cooker Dublin Coddle2023-09-17
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat7.8 g
Trans Fat10.2 g
Unsaturated Fat2.7 g
Slow cooker Dublin coddle. If you’re looking for a comforting meal, try our slow cooker Dublin Coddle. It’s an Irish recipe of bacon, sausage, and potatoes that cooks slowly. It’ll warm you up like a cozy blanket on a cold winter day.
St. Patrick’s Day can be tricky when it comes to food. Do we go for a classic American dish like Corned Beef and Cabbage, or an authentic Irish meal? We’ve figured out a way to have both! This dish is classic, comforting, and Irish.
Dublin Coddle: Traditional Irish Food
If you’re looking for something to warm up your tummy, why not try Dublin Coddle? It’s a yummy Irish dish that’s been around since the 1700s. It’s still popular in Dublin and across Ireland.
One story says that this dish became so popular because an Irish wife could put a pot of Dublin Coddle on the stove before bed, and it would be ready when her husband came home from the pub. Yum!
A Catholic Irish Meal
Coddles, a traditional Catholic dish from Ireland, are a great way to use up any leftover sausages and bacon. It’s a slow-cooked meal that you can prepare earlier, and then leave to cook while you do something else.
It was often eaten on Thursday nights since Catholics didn’t eat meat on Fridays. Nowadays, it’s enjoyed any time of the week.
Slow Cooker Dublin Coddle
For a delicious Dublin coddle, try using a Dutch oven or slow cooker. First, sauté the meat. Then, put your other ingredients in the pot. Finally, set the oven to low heat (300F) for 3-5 hours, or put it in the slow cooker. Dinner will be ready when you get back!
Serve your Dublin Coddle with a big glass of Guinness and loads of Irish Soda bread! It’s a classic Irish meal.
Slow Cooker Dublin Coddle
- 1 pound (480 g) pork sausages, sliced
- 1 pound (480 g) thick cut of bacon, chopped
- 3 medium yellow onion, peeled and chopped
- 2 pounds (960 g) potatoes, peeled and quartered
- 1 teaspoon dried parsley
- salt and freshly ground black pepper, to taste
In a big pan, fry the sausages and bacon over medium heat until they turn golden. Cut each sausage into 3 or 4 pieces.
In the bowl of your slow cooker layer (in this order) onions, bacon, sausage pieces, and potatoes, sprinkling a little parsley between each layer. Pour the water over the top of the ingredients.
Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. Taste the broth before serving and add salt and pepper as desired.