Angelina's Crockpot Dublin Coddle

This recipe was served at our annual Poor Seminarian’s Cook-off. It is a traditional and hearty Irish comfort food dish, made of sausage, bacon, potatoes, onion, and ham stock.


Servings: 6
-2 kg potatoes
-2 large onions, peeled and sliced thickly
-1 lb pork sausages
-1 lb bacon, piece thick cut
-1 cup water
-1 ham stock cube or 1 beef or 1 chicken stock cube, if ham stock isn’t available
-3 -4 tablespoons fresh parsley, chopped
-salt (to season)
-coarse-ground pepper (to season)


-Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole.
-Finely chop the parsley.
-Grill or broil the sausages and bacon long enough to color them. Be careful not to dry them out.
-Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well.
-Start layering the ingredients in the crockpot: onions, bacon, sausages, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up.
-Pour the bouillon mixture over the top.
-Cook on low for 8 hours. Serve with bread.