Dublin Coddle

Photo by Greta S.
Adapted from myveronanj.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myveronanj.com

Ingredients

  • 4

    slices lean bacon

  • 11/2

    pounds pork sausages (6 to 8 sausages)

  • 2

    yellow onions, sliced

  • Salt and freshly ground black pepper

  • 2

    large potatoes, peeled and sliced

  • 2

    carrots, peeled and sliced

  • 1

    cup water, hard cider, chicken stock, or beer

  • 1/4

    cup chopped fresh parsley, for garnish

Directions

Heat a large sauté pan over medium-high heat. Add the bacon and fry for 7 minutes, or until crisp. Using tongs, transfer to paper towels to drain. Add the sausages to the pan and cook, turning frequently, for 10 minutes, 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 minutes, or until lightly browned. Spread half of the onions in a layer in the bottom of the slow 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 and sprinkle with salt and pepper. 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 water. Cover and cook on low for 5 to 6 hours, until the vegetables are very tender. Transfer to a warmed serving dish and sprinkle with the parsley. Serve immediately.

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