Last St. Patrick’s Day, I had this crew of friends over, the kind who show up hungry and stay late. Rain tapped the windows, and I wanted something hearty without slaving over the stove. That’s when I pulled out my slow cooker for this Slow Cooker Irish Dublin Coddle. One whiff of those onions caramelizing with bacon, and everyone crowded around. It’s that kind of dish – simple Irish comfort food that feels like a hug from Dublin itself.
I first tried a version years ago on a chilly trip through Ireland. Pubs served up coddle, this glorious stew of sausages, bacon, potatoes, and onions simmered low and slow. Back home, I tweaked it for the crockpot. No more watching a pot all day. Just dump, set, and forget. The result? Tender meat that falls apart, potatoes soaking up every bit of flavor, and a broth that’s rich without being heavy. Perfect for busy weeks or feeding a crowd.
We’ve made it our go-to for Irish food recipes crockpot style. Kids love the sausages, adults savor the smoky depth. And cleanup? A breeze. If you’re after a Dublin Coddle recipe that’s foolproof, this is it. Let’s dive in.
How to Make Dublin Coddle in a Slow Cooker
Start with quality ingredients. Good pork sausages and thick-cut bacon make all the difference. I chop everything the night before if I’m short on morning time. Layering is key here – bacon and onions first for that flavor base, then potatoes to thicken the broth naturally.
Brown the meats lightly on the stovetop if you can. It adds a depth you can’t get otherwise. Then pile it all into the slow cooker with stock, herbs, and a splash of stout for authenticity. Low for 6-8 hours, and magic happens. The house smells like a Dublin pub by dinner.
Ingredients for Slow Cooker Irish Dublin Coddle
- 1 pound pork sausages, cut into 2-inch pieces
- 8 ounces thick-cut bacon, chopped
- 4 medium yellow onions, sliced thick
- 6 medium Yukon gold potatoes, sliced 1/4-inch thick
- 4 carrots, peeled and sliced
- 4 cups chicken or beef stock
- 1 cup Irish stout beer (optional, like Guinness)
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
These portions serve 6 generously. Scale up for bigger groups. The stout brings a malty note that elevates the whole Irish Coddle Slow Cooker vibe without overpowering.
Step-by-Step Dublin Coddle Recipe Crock Pot Instructions
- Brown the chopped bacon in a skillet over medium heat until crispy. Scoop it out, leave the fat.
- In the same skillet, brown the sausage pieces for 3-4 minutes. Remove and set aside.
- Add sliced onions to the skillet. Cook until softened and golden, about 8 minutes.
- Layer in the slow cooker: half the potatoes, carrots, bacon, sausages, and onions. Repeat layers.
- Pour in stock and stout. Tuck in thyme and bay leaves. Season with salt and pepper.
- Cover and cook on low 6-8 hours or high 4 hours, until potatoes are tender.
- Discard herbs. Taste and adjust seasoning. Garnish with parsley before serving.
Scoop into bowls with crusty bread. The broth clings to every bite – pure comfort. Total time is about 20 minutes prep, rest hands-off.
Pro Tips for Perfect Slow Cooker St Patricks Day Recipes
Don’t skip browning. It builds flavor that slow cooking amplifies. Use low setting for best texture – high can make potatoes mushy. Fresh herbs beat dried every time. Thyme gives that earthy Irish note.
- Slice potatoes evenly for uniform cooking.
- If no stout, sub more stock with a dash of Worcestershire.
- Prep veggies ahead; store in fridge overnight.
- Stir halfway if possible, but not essential.
Once, I forgot the bay leaves and it still turned out great. Shows how forgiving this Dublin Coddle Slow Cooker method is.
Variations on Irish Coddle Recipe Crock Pot
Swap pork for turkey sausage to lighten it up. Add chopped cabbage in the last hour for a heartier Coddle Soup twist. Vegetarian? Use plant-based sausages and veggie stock. Spice lovers, toss in a pinch of cayenne with the onions.
- Leek instead of onions for milder sweetness.
- Parsnips with carrots for extra earthiness.
- Barley handful (1/2 cup) for a stew-like thickness.
Troubleshooting Your How To Make Dublin Coddle
Broth too thin? Mash a few potatoes at the end to thicken. Too salty? Dilute with a splash of water. Potatoes underdone? Extend cook time by an hour. Sausages tough? Make sure they’re fully thawed and browned first.
Ingredient Substitutions for Slow Cooker Irish Dublin Coddle
- No Yukon golds? Russets work, but peel them.
- Bacon short? Ham hocks add smoky depth.
- Gluten-free? Skip stout or use GF beer.
- Low-carb? Fewer potatoes, more cabbage.
Storage and Serving Suggestions
Leftovers keep in the fridge 3-4 days. Reheat gently on stovetop with a bit of stock. Freezes well up to 3 months – thaw overnight. Serve with soda bread, mustard on the side, or over colcannon for fancy Irish food recipes crockpot nights. Pairs with a pint for full effect.
Frequently Asked Questions
Can I make Slow Cooker Irish Dublin Coddle ahead?
Yes! Prep layers in cooker insert night before, fridge it, then plug in morning. Or fully cook and reheat.
What’s the difference between coddle and stew?
Coddle is layered, not stirred much, keeping distinct textures. It’s quicker Irish pub fare.
Is Slow Cooker Irish Dublin Coddle spicy?
Not traditionally, but add black pepper or chili flakes if you like heat.
Can I use chicken sausage?
Sure, for a lighter Dublin Coddle recipe. Pork is classic though.
How long does it last in freezer?
Up to 3 months. Portion into bags for easy grabs.
Vegetarian version of Irish Coddle Slow Cooker?
Yes, plant sausages, veggie bacon bits, mushroom stock. Tastes amazing.
Slow Cooker Irish Dublin Coddle
Equipment
- Slow Cooker
- Skillet
- Wooden spoon
Ingredients
- 1 pound pork sausages cut into 2-inch pieces
- 8 ounces thick-cut bacon chopped
- 4 medium yellow onions sliced thick
- 6 medium Yukon gold potatoes sliced 1/4-inch thick
- 4 carrots peeled and sliced
- 4 cups chicken or beef stock
- 1 cup Irish stout beer optional, like Guinness
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Brown the chopped bacon in a skillet over medium heat until crispy. Scoop out, leave the fat.
- In the same skillet, brown the sausage pieces for 3-4 minutes. Remove and set aside.
- Add sliced onions to the skillet. Cook until softened and golden, about 8 minutes.
- Layer in the slow cooker: half the potatoes, carrots, bacon, sausages, and onions. Repeat layers.
- Pour in stock and stout. Tuck in thyme and bay leaves. Season with salt and pepper.
- Cover and cook on low 6-8 hours or high 4 hours, until potatoes are tender.
- Discard herbs. Taste and adjust seasoning. Garnish with parsley before serving.
Notes
- Brown meats for best flavor.
- Use low setting for tender texture.
- Slice potatoes evenly.
- Perfect with crusty bread.
