Slow Cooker Irish Coddle 5-Ingredient

Slow Cooker Irish Coddle 5-Ingredient. My Irish grandma loves this warm, filling meal for cold March nights. It’s cheap, yummy, and feels like home.

This easy slow cooker Irish coddle uses just 5 simple things. My Irish grandma made it when March was still freezing. It has cheap meats, basic veggies, and cooks slow while you relax. Traditional Dublin coddle mixes sausages, bacon, potatoes, and onions until soft and tasty. This easy version makes a big, cozy pot of food with little work.

Serve it hot from the cooker in bowls with crusty bread or soda bread to dip in the yummy juice. Add buttered peas or cabbage on the side. A fresh green salad or stout beer makes it even better.

Warm up with this super-simple Irish coddle! Just toss sausages, bacon, potatoes, onions, and broth into your slow cooker. It simmers all day into a hearty stew that’s cheap and full of flavor. Perfect for cold nights—tender meats, soft veggies, and rich gravy. Serve with bread for the best cozy meal ever. (50 words)

Ingredients

• 1 1/2 pounds thick pork sausages (like Irish bangers or mild ones)

• 6 ounces thick-cut bacon, chopped up

• 2 pounds white or russet potatoes, peeled and cut into big 1 1/2-inch pieces

• 2 big yellow onions, cut in halves and sliced into thin pieces

• 2 cups low-salt chicken or veggie broth

• Put in salt and black pepper the way you like it.

• Chopped fresh parsley, for topping (if you have it)

Slow Cooker Irish Coddle 5-Ingredient: Directions

1. Brown the sausages: Heat a big pan on medium. Add sausages and cook, turning them, until brown outside, about 8-10 minutes. They don’t need to cook all the way. Put them on a plate to cool.

2. Cook the bacon: In the same pan, add chopped bacon. Cook on medium, stirring now and then, until fat comes out and edges are crispy, 6-8 minutes. Scoop bacon to a paper towel plate. Leave some fat in pan for taste.

3. Cut the sausages: When they are cool, cut them into big pieces about 1½ inches wide. They stay nice and big for eating.

4. Layer veggies: Put potato chunks in bottom of 4- to 6-quart slow cooker. Spread sliced onions on top. Add a tiny bit of salt and pepper if using.

5. Add meats: Put sausage pieces over onions and potatoes. Sprinkle bacon on top so it’s in every bite.

6. Add broth: Pour broth slowly over everything. It should come up the sides but not cover all. Potatoes and onions make more juice as they cook.

7. Cook slow: Put on lid. Cook on LOW flame for 6 to 8 hrs or HIGH flame for3 to 4 hrs. Potatoes get soft, onions clear, sausages done. Juice gets thick and tasty.

8. Taste and serve: Check juice for salt and pepper. Stir gently. Scoop into warm bowls with lots of everything. Add parsley if you want. Eat hot!