Irish Dublin Coddle Crock Pot Version – St. Patrick’s Day Recipe
Irish Dublin Coddle Crock Pot Version – A St. Patrick’s Day Recipe
I thought my step dad made up the word coddle. It just sounds made up, doesn’t it? Then I grew up and discovered Google; coddle was one of the first things I searched for. Turns out he not only didn’t make it up but it’s actually a very popular traditional Irish dish. My mom used to make Dublin Coddle on poker night and my dad would eat it the next morning. He called it his hangover cure.
I’ve never tested the effectiveness of Dublin Coddle for a hangover but with all the carbohydrates in it I can see how energy wouldn’t be a problem. That and the fact that Irish women have been making this for decades leads me to believe it works! Dublin Coddle is often made by Irish wives on nights their husbands frequent the pubs. Since it can be left simmering on the stove the wives can go to bed instead of waiting up to make sure the men eat.
With St. Patrick’s Day around the corner Dublin Coddle will make a great addition to your menu. It’s even better if you have an Irishman in your family! Serve it up with some Irish Soda Bread and a Guinness for a traditional Irish Meal that will leave them reminiscing about the Emerald Isle.
Ingredients
- 6 Sausages preferably Irish Sausage
- 9 strips of Bacon thick slices
- 6 large potatoes
- 2 large carrots
- 2 medium onions
- 1 beef stock cube
Instructions
- Add 1 cup of water to your crock pot and turn it on high. Drop in the beef stock cube and stir until it dissolves.
- Chop your bacon and fry it in a large skillet.
- Slice the sausage how you would prefer - in half or 4's. Add the sausage to the frying bacon.
- Cut your onions into rounds and add them into the sausage and bacon; fry until translucent.
- Peel, rinse and cut your potatoes into large chunks. Cut up your carrots.
- Once the meat and onions are through cooking add them into the crock pot. Top with the potatoes and carrots.
- Put the lid on the crock pot and cook at high (4 hours) or low setting (8 hours) until done.
April 1, 2016 @ 1:13 pm
I used lager rather than water, and beef base paste. Took it to a whole new level. Bold awesomeness! Wegmans irish bangers were tasty!
March 8, 2022 @ 1:29 pm
This is very different than what I was taught. Sounds delicious just afraid I’ll need it up so this year I’ll do 2 corn beefs and then leave a comment. I hope many will follow to see what and how this came out for our dinner me thanks… Christine
March 17, 2023 @ 10:45 am
Love this recipe and make often. Guests love it! Can’t get Irish sausages so just use breakfast sausage ?. Maybe I’ll ask my butcher if he can get them!