Slow-Cooker Dublin Coddle

This dish is spectacular any time of the year, but we especially love it for a St. Patrick’s Day feast!

What more is there to say? Slow-cooked sausage with potatoes, onions, and a little Irish beer. This truly is comfort food at its very best. The ultimate “dump and go” meal with unforgettable results.

How To Make Dublin Coddle

You may be wondering, what is Dublin Coddle? Short answer: It’s an Irish dish that is loaded with sausage (traditionally Irish bangers), potatoes, onions, and a little liquid (Guinness, shall we say!).

All we know is that this dish is pure comfort food. And it could not be easier to put together.

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What’s In a Dublin Coddle?

We start off with 4 strips of cooked bacon.

Go with your favorite cut of bacon.

We love applewood smoked, thick-cut.

EXPERT TIP: We cook our bacon in a large cast-iron skillet until crispy. The grease will add amazing flavor to the next step of preparing your coddle.

After the bacon is nice and crispy, let it drain on a plate lined with paper towels.

Now, it’s time to brown the sausage links.

EXPERT TIP: If you can find them, go with bangers, or Irish bangers. There is a slightly sweet taste of nutmeg combined with savory seasonings. Heavenly. If you can’t find bangers, go with bratwurst or Italian sausage links, raw, not cured, or smoked.

For added flavor, cook the sliced onions in the hot skillet.

Drain off most of the grease in the pan, and then add the onions and cook until just browned, about 5 minutes.

EXPERT TIP: If you are in a crunch for time, you can skip browning the onions and the sausage. Just layer into the slow-cooker as is. Browning them adds a wonderful depth of flavor, but it’s not 100% necessary.

Building a Dublin Coddle

Now, it’s time to layer the amazing components to a Dublin Coddle.

Start with half of the onions, then half of the potatoes, half of the carrots, all of the bacon and sausage (that has been cut into bite-size pieces), and then topped with the remaining carrots, onions, and finally potatoes.

EXPERT TIP: Add a nice sprinkling of salt and pepper as you add each layer to the coddle.

How To Serve Dublin Coddle

This is truly a one-dish wonder. You’ve got your meat and potatoes perfectly cooked.

Serve with warm, crusty bread, and that’s really all you need for a complete meal.

All it takes is about 4 to 5 hours on LOW in your slow-cooker. You can also roast this in a baking dish, or Dutch oven, for about 1 hour, covered, in a 350°F oven.

Once the potatoes are easily pierced with a knife, the dish is ready. Stir with a wooden spoon and serve immediately.

Other Classic Irish Dishes

If you are wanting to prepare the perfect St. Patrick’s Day feast (or anything Irish), take a look at these classics:

• Instant Pot Guinness Beef Stew
• Guinness Ground Beef Pie
• Irish Soda Bread
• Pub-Style Guinness Beef Pie
• Classic Shepherd’s Pie
• Instant Pot Corned Beef and Cabbage
• Classic Fish and Chips

In the meantime, it’s time to whip a batch of this Irish classic one-pot wonder!

Ready to make the most comforting bowl of food this side of Dublin? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Dublin Coddle

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!

5 from 2 votes

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Course: Entree

Cuisine: Irish

Keyword: how to make Dublin Coddle, slow-cooker recipe, What is Dublin Coddle

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours 30 minutes minutes

Total Time: 4 hours hours 45 minutes minutes

Servings: 6

Calories: 167kcal

Author: Kris Longwell

Equipment

• 1 6 to 8 quart slow-cooker

Ingredients

• ▢ 4 slices bacon
• ▢ 6 links sausage banger, bratwurst, or Italian
• ▢ 2 medium onions peeled and thickly sliced
• ▢ Salt and pepper
• ▢ 2 large potatoes russet or gold, peeled and thickly sliced
• ▢ 2 large carrots peeled and thickly sliced
• ▢ 8 oz stout beer or hard cider, chicken stock, or water
• ▢ 2 tbsp 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. 

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

Calories: 167kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 122mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4129IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg

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