Dublin Coddle
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
4 hrs 30 mins
-
Total Time
4 hrs 45 mins
-
Servings
6
-
Calories
167 kcal
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Course
Main Course
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Cuisine
Irish
Dublin Coddle
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Slow-Cooker Dublin Coddle is comfort food at its very best. It only cooks for about 4 to 5 hours in your slow cooker. You can also cook it in a baking dish (or Dutch oven) in the oven for about 1½ hours, or until the potatoes are very tender. Easy and so delicious!
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Ingredients
- 4 Bacon slices
- 6 links sausage banger, bratwurst, or Italian
- 2 medium onion peeled and thickly sliced
- salt
- black pepper
- 2 large potato russet or gold, peeled and thickly sliced
- 2 large carrot peeled and thickly sliced
- 8 oz stout beer or hard cider, chicken stock, or water
- 2 tablespoon parsley fresh, chopped, for garnish (optional)
Instructions
- Add the bacon to a large skillet over medium-high heat. Cook until crispy. Remove to a plate lined with a paper towel.
- In the same skillet, add the sausages. Cook until browned all over, about 5 minutes (the sausage won't be fully cooked). Set aside. Drain off the grease.
- Add the onions to the pan and cook until lightly browned all over, about 8 minutes.
- In your slow-cooker, add half of the onions, and then sprinkle salt and pepper all over them. Next, add half of the potatoes and a sprinkling of salt and pepper. Add half of the carrots, and then roughly chop the bacon and place on top of the carrots. Slice the sausages into bite-sized pieces and place them over the bacon. Top with the remaining carrots, onions, and potatoes. Add another liberal sprinkling of salt and pepper. Pour in the beer (or whatever liquid you're using).
- Cook on LOW for 4 to 5 hours. Serve hot, garnished with freshly chopped parsley.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel
- If you can't find bangers (sausage), go with bratwurst or Italian sausages. They are best if not smoked or cured. They should be raw. You can leave the sausage whole when you place them in the slow-cooker, if desired.
- Leftovers will keep for 5 days in the fridge or frozen for up to 2 months. Reheat gently on the stove until heated through, about 10 minutes. Add more broth, if necessary.
Nutrition Information
Show Details
Calories
167kcal
(8%)
Carbohydrates
7g
(2%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
10mg
(3%)
Sodium
122mg
(5%)
Potassium
169mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
4129IU
(83%)
Vitamin C
6mg
(7%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 122mg | 5% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 4129IU | 83% |
| Vitamin C | 6mg | 7% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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