Dublin Coddle Crockpot Version!
Hey, everybody! I just did a little online research and found out that you can make yesterday’s Dublin Coddle in your crockpot as well, here’s how:
- 1 lb. bacon strips
- 8 good-quality port sausages
- 4 onion, sliced
- 1 leek, some green tops included, sliced
- 2 bay leaves
- 2 sprigs thyme
- ¼ cup chopped fresh parsley
- 2 garlic cloves, chopped
- 6 starchy potatoes, such as russets, peeled and cut into 2 or 3 large chucks
- 1 cup chicken stock
- Fresh cracked black pepper
In a large skillet, cook bacon until just starting to crips. Transfer to a paper towel lined plate. Let cool, then slice in thirds widthwise, set aside.
In the same skillet over medium heat, add the sausages to the bacon fat and cook, turning, for about 15 minutes, until evenly browned. Transfer to a cutting board and cut into thirds, widthwise, set aside.
Also in the same skillet, gently cook the onions for 7-8 minutes, until soft but not colored.
Layer the onions, sausages, and bacon in your crockpot, seasoning each layer with plenty of black pepper. Add the leek, herbs, and garlic, and finish with a layer of potatoes. Season with a little more black pepper, then pour in the stock. cook at high (4 hours) or low setting (8 hours) until done.