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Slow Cooker Dublin Coddle Recipe

Slow Cooker Dublin Coddle is the ultimate Irish comfort food. This dish is very popular in Ireland, and although itís not particularly fancy, itís good and filling. The bonus here is that it can be assembled in about 20 minutes, then left to cook all day, unattended in the slow cooker. Itís very easy and calls for a minimum of ingredients.
In Ireland, this dish would most likely be made with a rasher of Irish bacon; since my local grocery stores donít carry rashers of Irish bacon, Iíve substituted Canadian bacon which is leaner, but has a similar flavor. If you live in the UK or have access to Irish bacon, use it; your dish will be even better. Just brown the bacon slices thoroughly with the sausages. And, as sausages go, English Bangers are not easy to come by in my area. Iíve found that Bratwurst are comparable in flavor, so thatís what I use. You may use any favorite uncooked sausage links.

Itís traditional to serve Irish Soda Bread with Dublin Coddle and, if youíre so inclined, a mug of Irish stout.

Slow Cooker Dublin Coddle

8 Servings

1 pound English bangers, or other similar sausages
1/2 pound Canadian bacon, or ham, sliced 1/4" thick
2 pounds potatoes, 3-4 medium
2 pounds onions, about 2 very large
1/4 cup chopped fresh parsley
Salt and freshly ground pepper, to taste

1/2 cup water
2 tablespoons ham bouillon, or substitute chicken if ham isn't available
  1. Slice the sausages into 2" pieces and place them in a skillet over medium heat.

  2. Brown them on all sides, then add the Canadian bacon and stir for a minute or two.

  3. Meanwhile, while the sausages are browning, peel and slice the potatoes into 1/4" slices.

  4. Peel the onions, halve them, and thinly slice them.

  5. Spray the crock of a 4-5 quart slow cooker with non-stick spray.

  6. Layer 1/3 of the potatoes and onions in the bottom of the slow cooker; sprinkle with 1/3 of the parsley, a little salt, and a generous amount of pepper.

  7. Arrange half of the browned sausages and the Canadian bacon over the top of the potatoes and onions.

  8. Spread half of the remaining potatoes and onions over the meats; sprinkle with half of the remaining parsley, a little salt, and a generous sprinkling of pepper.

  9. Arrange the remaining sausages and Canadian bacon over the potatoes and onions, then arrange the remaining potatoes and onions on top of the meats.

  10. Sprinkle the remaining parsley, a little salt, and a generous sprinkling of pepper over all.

  11. Pour the water in the skillet that the sausages were browned in; add the bouillon and bring to a boil over high heat, scraping the browned bits from the bottom of the pan.

  12. Pour the mixture over the potatoes.

  13. Cover the slow cooker, turn the heat to low, and let cook 4-6 hours or until the potatoes and onions are tender.

Amount Per Serving
Calories 321 Calories from Fat 103
Percent Total Calories From: Fat 32% Protein 20% Carb. 48%

Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 4 g
Cholesterol 40 mg
Sodium 825 mg
Total Carbohydrate 38 g
Dietary Fiber 2 g
Sugars 0 g
Protein 16 g

Vitamin A 2% Vitamin C 51% Calcium 0% Iron 14%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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