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To make a warm bowl of Dublin coddle, you need a few key ingredients. First, you want to use a pound of pork sausages. Irish bangers are the best choice. They are juicy and full of flavor. Next, you will need four slices of bacon, chopped into small pieces. This will add a nice, smoky taste to the dish.

Slow Cooker Irish Dublin Coddle

Warm up your kitchen with a delightful bowl of Slow Cooker Irish Dublin Coddle! This hearty comfort dish features the perfect blend of bacon, savory sausages, and fresh vegetables, making it a must-try for any food lover. Discover easy prep steps, essential ingredients, and tips for this traditional Irish favorite. Ready to impress your taste buds?
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Ingredients
  

1 pound pork sausages, sliced (preferably Irish bangers)

4 slices of bacon, chopped

2 large onions, thinly sliced

4 medium potatoes, peeled and sliced

2 cups vegetable or chicken broth

1 teaspoon dried thyme

1 bay leaf

2 cloves garlic, minced

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by browning the chopped bacon in a skillet over medium heat. Once crispy, remove it and set aside, leaving the rendered fat in the pan.

    In the same skillet, add the sliced sausages and cook until browned on all sides. This step adds depth of flavor to the coddle. Once browned, transfer sausages to the slow cooker.

      Layer the sliced onions, potatoes, and minced garlic on top of the sausages in the slow cooker.

        Sprinkle the crispy bacon on top of the vegetables.

          Pour the broth over the layered ingredients, and add thyme, bay leaf, salt, and black pepper. Give it a gentle stir to combine everything.

            Cover the slow cooker and set it to low for 6 to 8 hours, or high for 3 to 4 hours, until the potatoes are tender.

              Once cooked, taste and adjust seasoning if necessary. Discard the bay leaf before serving.

                Serve hot, garnished with fresh chopped parsley for a pop of color.

                  Prep Time: 15 minutes | Total Time: 8 hours | Servings: 4

                    - Presentation Tips: Ladle the coddle into bowls, ensuring plenty of broth and garnish with parsley. Pair with crusty bread for dipping!