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Dublin Coddle
Source: Slow cooker Cook book
Serving Size: 6
Prep Time: ~ 30 min
Cooking Time: 6~7 hours
Dublin Coddle is true Irish comfort food: no fancy sauces, and none of the spices found in hotter regions. Yet every Dublin pub and every Dublin mum has a version of it. It sounds simple – just bacon, sausage, potatoes, onions, carrots, and water (or hard cider) – but the flavors meld together into a delicious stew.
NOTE: this dish is an exception to the better-the-day-after rule. Enjoy it hot out the pot!
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Instructions
Heat a large sauté pan, medium-high.
Add the bacon, fry for 7 min, or until crisp, using tongs, transfer to paper towels to drain
Add the sausage to the pan and cook, turning frequently, for 10 min, or until browned. Using tongs, transfer to a plate. Drain any excess fat from the pan.
Add the onions to the pan and sauté, stirring frequently, for 10 min or until slightly browned.
Spread half of the onions in a layer in the bottom of the slower cooker, sprinkle with salt and pepper.
Place half of the potatoes in a layer on top of the onions and sprinkle with salt and pepper.
Lay the strips of bacon over the potatoes. Lay the sausages over the bacon
Spread the carrots over the sausages.
Spread the remaining onions over the carrots and sprinkle with salt and pepper.
Top with the remaining potatoes and sprinkle with salt and pepper.
Add the Liquid, make sure the liquid covers all the ingredients*
Cover and cook on high for 2~3 hours, then on low for 3~4 hours, until the vegetables are very tender.
Sprinkle with the parsley and serve! |
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Ingredient List
6 slices LEAN bacon
~ 1½ lbs pork sausage (6 sausages)
2 large yellow onions, sliced
Salt and freshly ground black pepper
2 large potatoes, peeled and sliced to the same size, ¼" thick (or 4~6 small potatoes, peeled and sliced)
2 carrots, peeled and sliced to the same size, ¼" thick
~cup2 of liquid*, hard cider or chicken stock or what ever beer you like.
Optional: ¼ cup chopped fresh parsley, for garnish
*Hard Cider: alcoholic beverage made from the fermented juice of apples mainly, though pears are also used.
TO DRINK: Harp Lager or Newcastle Brown Ale, Britain's most populate bottled beer.
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