Crock Pot Irish Sausage Coddle

Crock Pot Irish Sausage Coddle. My grandma made this warm dish every March. It’s the perfect cozy food for cold days.

This simple slow cooker Irish sausage coddle needs only 5 items. It’s a comfy Dublin dish with sausages, potatoes, onions, and bacon simmered in yummy broth until tender. Grandma fixed it when March still felt wintry or just starting to bloom.

With easy stuff and a slow cooker, you whip up a tasty old recipe quick. Perfect for busy evenings or St. Patrick’s Day treats.

Serve it steaming from the cooker into bowls. Ladle out sausage, bacon, potatoes, onions, and broth for each person. Pair with chunky bread like Irish soda bread to soak up the tasty juices.

Try a fresh green salad or cooked green beans beside it. Dab butter on the potatoes or sprinkle parsley for more flavor.

Hearty Irish sausage coddle bubbles in a slow cooker with pork sausages, bacon, potatoes, onions, and broth. This no-fuss Dublin treat warms chilly March evenings, mixing smoky bacon taste with soft veggies and juicy meat in thick gravy. Family comfort in every easy bowl! (50 words)

Ingredients

• Use 2 pounds of thick pork sausages, like Irish bangers or bratwurst

• 8 ounces thick-cut bacon, chopped

• 2 pounds yellow potatoes, peeled and cut into big chunks

• 2 large yellow onions, sliced thick

• 3 cups low-salt chicken or beef broth

Crock Pot Irish Sausage Coddle: Directions

1. Heat a large pan over medium. Cook the chopped bacon until it turns brown and crispy, about 6 to 8 minutes. Scoop onto a plate with paper towels. Leave the bacon grease in the pan.

2. Add sausages to the same pan. Brown on all sides in the grease, 6-8 minutes. They don’t need to cook through—just get color. Move to a plate, cool slightly, then slice into big pieces (2-3 per sausage).

3. In a 5-6 quart slow cooker, layer half the potato chunks. Add half the onion slices. Sprinkle half the bacon over them.

4. Add half the sausage pieces. Top with the rest: potatoes, onions, bacon, and sausages so some peek out.

5. Pour broth over everything. It should mostly cover the food—it’s fine if bits stick up.

6. Cover it with the lid and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours. Potatoes soften, onions turn see-through, and broth simmers.

7. Taste the broth. Add salt or pepper if you like (bacon and sausage bring saltiness). Stir softly once or twice—keep potatoes whole.

8. Scoop into warm bowls with meat, bacon, potatoes, onions, and broth. Serve hot right away.