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Crock It! Dublin Coddle


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Reprinted with permission from The Gourmet Slow Cooker by Lynn Alley, copyright © 2003. Published by Ten Speed Press, a division of Random House, Inc.” Photo credit: Paul Moore © 2003

When I first made this recipe I think my favorite part of it was that it was different. I wasn’t making “boiled meat.” It was a welcome change to our (at the time) usual repertoire of Crock Pot cooking and a recipe that I have often gone back to. My husband loves it and maybe one year  I’ll make this instead of Corned Beef & Cabbage on St. Patrick’s day. Maybe.

Dublin Coddle

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

What’s Next:
Heat a large sauté pan over medium-high heat. Add the bacon and fry for 7 minutes, or until crisp. Using tongs, transfer to paper towels to drain.

Add the sausages to the pan and cook, turning frequently, for 10 minutes, or until browned. Using tongs, transfer to a plate. Drain any excess fat from the pan.
Add the onions to the pan and sauté, stirring frequently, for 10 minutes, or until lightly browned.

Spread half of the onions in a layer in the bottom of the slow cooker. Sprinkle 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.

Add the water. Cover and cook on low for 5 to 6 hours, until the vegetables are very tender.

Transfer to a warmed serving dish and sprinkle with the parsley. Serve immediately.

Notes From my Experiences:

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.

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 next time.

Want to learn more about my Crock It! series? Read all about it here.

You can purchase a copy of “The Gourmet Slow Cooker” here .

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  1. Sausages in a coddle should not be browned :-)
    A real Dublin coddle has boiled sausages.
    Here’s one to try.
    3lb sausages
    3lb diced ham
    1 large onion diced small
    As many spuds as you want.
    To packs of veg soup.
    Add sausages ham and onions to large pot add enough water to cover everything.
    Add some black pepper and garlic.
    Cook till ham is tender and cooked.
    Add veg soup and bring to boil and then simmer .
    Add spuds .
    Once spuds are cooked tuck in add salt and pepper to taste .
    Add a crispy roll on the side.
    Hope you enjoy .
    Ps. Instead of veg soup you can use potatoe soup or a stock it’s up to you just boil all in a pot and you can’t go wrong. Also the type of sausage makes the coddle try get a sausage that has a tin skin on it ( if you know what I mean :-)


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