crockpot dublin coddle recipe

crockpot dublin coddle recipe


Dublin Coddle

The first time I made this recipe my favorite part about it was maybe because it’s different. I wasn’t making “boiled meat.” It was a welcome change to our recipes used in our Crock Pot cooking and a recipe that I have often gone back to. My friends love it and maybe one year I’ll make this instead of Corned Beef & Cabbage on St. Patrick’s day. Just Maybe.

  • 4 slices lean bacon
  • 11/2 pounds pork sausages (6 to 8 sausages)
  • 2 yellow onions (sliced)
  • Salt and freshly ground black pepper
  • 2 large potatoes (peeled and sliced)
  • 2 carrots (peeled and sliced)
  • 1 cup water (hard cider, chicken stock, or beer)
  • 1/4 cup chopped fresh parsley (for garnish)
  1. Now you’ll want to heat a large saute pan over medium-high heat. Add the bacon and fry for 7-10 minutes, or until crisp. Using tongs, transfer to paper towels to drain.
  2. Now you’ll Add the sausages to the pan and cook, turning frequently, for about 10 minutes, or until browned. Using tongs, transfer to a plate. Drain any excess fat from the pan.
  3. Add the onions to the pan and sauté, stirring frequently, for 10 minutes, or until lightly browned.
  4. Now you want to spread half of the onions in a layer in the bottom of the slow cooker. Season with salt and pepper. Place half of the potatoes in a layer on top of the onions and sprinkle with salt and pepper. Lay the strips of bacon over the potatoes. Lay the sausages over the bacon. Spread the carrots over the sausages and sprinkle with salt and pepper. Spread the remaining onions over the carrots and sprinkle with salt and pepper. Top with the remaining potatoes and sprinkle with salt and pepper.
  5. Add the water. Cover and cook on low for 5 to 6 hours, until the vegetables are very tender.
  6. Transfer to a warmed serving dish and top with the parsley. Serve immediately.

Even with the early prep work, this is a very easy recipe. The flavors are very unique compared to some more “typical” recipes and a welcome change. I love that it uses sausage and potatoes together with a big fan of them. I serve this with buttermilk biscuits and while I haven’t done a full beer-tasting with this meal, I would think that a Sam Adams would be delicious. I’ll have to try that sometime.

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