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

Dublin Coddle

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
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!
Print Recipe


  • 1 6 to 8 quart slow-cooker


  • 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)


  • 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.


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. 


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