Irish Dublin Coddle, Slow Cooker Recipe

"Dublin Coddle, a warming meal of sausages and potatoes, dates back to the 1700s, and is traditionally thought of as a city dish eaten in the winter months. Its popularity has been attributed to the fact that an Irish wife could go to bed and leave it simmering on the stove for hours, so that it might be ready for when her husband arrived home from the pub.A favorite of Jonathan Swift, the author of Gulliver’s Travels, and the dean of Christ Church in Dublin, Coddle has many references in Irish literature, including the works of James Joyce. The name ‘Coddle’ is most likely descended from caudle, which comes from the French term meaning ‘to boil gently, parboil or stew’. Today, the word is associated with gently cooked eggs… im putting in option for the slow cooker instead of the oven"

Original is 6 servings

Metric US

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Ingredients

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4 pounds potatoes
1 pound smoked sausage
1 pound bacon (thick-cut, the ends and pieces would work great with this recipe)
3 yellow onions

4 cups stock (ham stock, or beef or chicken will do)
4 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon pepper

Nutritional

Serving Size: 1 (697.4 g)
Calories 914
Total Fat - 53.9 g
Saturated Fat - 18 g
Cholesterol - 127 mg
Sodium - 2744.8 mg
Total Carbohydrate - 60.1 g
Dietary Fiber - 8.7 g
Sugars - 7.8 g
Protein - 46.3 g
Calcium - 80.4 mg
Iron - 4 mg
Vitamin C - 36.8 mg
Thiamin - 0.8 mg

Step by Step Method

Step 1

Preheat your oven to 300F.

Step 2

Peel your potatoes, quartering the big ones (small can be left whole).

Step 3

Bring your stock to a simmer.

Step 4

Grill the sausages and bacon until colored.

Step 5

Take a heavy pot,or slow cooker and layer your ingredients in the following order (starting at the bottom): onions, bacon, sausages, potatoes. Season and add parsley to each layer.

Step 6

Pour your stock over the top. (turn on low on slow cooker 6 hours).

Step 7

Place your pot on a lit stove until the liquid comes to a boil, then once it has, turn the heat down and cover the pot.Put in the oven for 3-5 hours, but remember to check at 2 hours, adding more stock if necessary.