A Dublin Coddle is traditional Irish comfort food. It combines meats, potatoes and other vegetables and slow cooks until everything is tender and the flavors are well combined. A Dutch oven was often used to prepare this dish. But, since I often get requests for crockpot recipes, I’ve adapted my version for the slow cooker. Irish bacon and bangers are available in specialty shops here in the Chicagoland area. But, if you’re not able to find them, you can certainly substitute Canadian or American bacon and pork sausages.
Crockpot Dublin Coddle
makes 4-6 Servings
Ingredients
1/2 lb Irish Bacon (Canadian Bacon is a better substitute versus American bacon)
1 lb Irish Sausages (or pork sausages)
1 tbl Butter (optional)
2 lg Onion, halved and then sliced
4 garlic Cloves, peeled, smashed and minced
2 lg Carrots, sliced into 1/2” slices on an angle
2 lb Potatoes, peeled and sliced into 1/2” slices
3-4 sprigs Thyme
2 sprigs Rosemary
1/2 tsp Black Pepper
1 bottle Hard Cider
2 cu Chicken Stock
1 1/2 tbl Dijon Mustard
Additional Chopped Parsley, for garnish
Method
Place slices from about 1/2 of one potato and 1/2 of one onion in a blender with the chicken stock and dijon mustard. Blend until smooth and set aside. Tie thyme and Rosemary together with butcher’s twine and set aside.
Meanwhile, sauté bacon in a large saucepan until just cooked. If you’re using American bacon, do not get it crispy. Remove bacon from the pan and set aside until cool enough to handle. Slice bacon into 2” pieces and put in the bottom of the crockpot. Cook sausages in the same pan until brown. Remove sausages, slice in half or thirds and transfer to crockpot. Sprinkle 1/3 of the parsley over meats. If bacon and sausages haven’t rendered much fat in the saucepan, add 1 tablespoon of butter. Add onions and garlic and sauté over a low heat until just tender, about 5 minutes. Transfer to crockpot. Cover onions with carrots. Pour blended chicken stock mixture over carrots. Season with pepper. Sprinkle 1/3 of the parsley on top. Add thyme and rosemary bundle and bay leaves. Cover with sliced potatoes. Sprinkle remaining parsley on top. Pour cider into the pot. Liquid should just reach the potatoes (not fully cover them). If there’s not enough liquid, add up to 2 cups of water. Cover and cook on high for 3 1/2 hours until potatoes and carrots are tender. Season with additional salt and pepper, if necessary. Remove bay leaves and tied herbs before serving.
Serve with a bit of additional chopped parsley on top and a slice of Irish Soda Bread or crusty french bread.
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