Slow-Cooker Dublin Coddle

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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.

A white bowl filled with Dublin coddle next to a glass of stout beer.

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.

A cast-iron skillet filled with cooked bacon.

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.

A cast-iron skillet filled with browned links of sausage in it.

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.

A large black cast-iron skillet filled with browned onions.

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.

A person placing chunks of browned sausage into a slow-cooker and then a hand layering in sliced potatoes, and then finally Guinness being poured in from a can.

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.

Dublin Coddle in a slow cooker with a wooden spoon stuck in the side.

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:

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

A white bowl filled with Dublin Coddle with a fork inserted in the side.

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!

A white bowl filled with Dublin Coddle with a fork inserted in the side.

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
Print Pin Rate
Course: Entree
Cuisine: Irish
Keyword: how to make Dublin Coddle, slow-cooker recipe, What is Dublin Coddle
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Servings: 6
Calories: 167kcal

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
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

10 Comments

    • Hi Patricia! So sorry for the delayed response. You could sub hard cider, apple cider, chicken or beef stock, or even water. Let us know if you make the coddle and what you think! Best, Kris & Wesley

  • 5 stars
    Since my husband’s treatment for throat cancer 4 years ago, there has only been one other recipe that he’s said that it’s a “do again” recipe and this is one! It’s perfect when company is coming because it’s so easy and ready whenever you are. We have family coming in a couple of weeks and I’m just going to double it because we both ate more than our share. We didn’t have bread but definitely will the next time.

    THANK YOU!!!

    • Leslie! We can’t even begin to tell you how much this means to us!! You (and your husband) truly have made our day. We are THRILLED you and your hubby enjoyed the coddle! And we hope and pray you husband is doing well and thriving! Please give him our best! Thank you so much for sharing and for the wonderful review. That means the world to us! Please stay in touch!! Kris & Wesley

      • Thought you might get a giggle out of this … we’ll be making this 3 times in a month! The hubby put our last bottle of Guinnes in the fridge (which only happens when I want one) and informed me after a couple of days that he put it in there as a “subtle” hint to make your dish again. It’s dinner tomorrow night! It’s still on the menu when our family comes in a couple of weeks.

      • You just made our day!!! That is so so so fantastic! We are LOVING that you and your hubby are enjoying the coddle so much!! It’s really the perfect comfort food, right? Thanks again and have a blast with the family!!!! xoxo Kris & Wesley

  • 5 stars
    Was really good, I think I put too much stout beer in it, closer to 16 ounces I put in. But still amazing flavor. Will make again.

    • Hi Cecil, it’s tempting to pour the entire 16 ounces in, but we’ve found that about half that makes just the right amount of sauce. So so happy you enjoyed the dish, though! We love it so much, too!! And THANK YOU so much for sharing and for the GREAT review. That means the world to us!!! All the best, Kris & Wesley

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