Serve this Dublin coddle straight from the slow cooker into warm bowls with plenty of the savory broth ladled over the top. It’s perfect with thick slices of crusty bread or a simple buttered baguette to soak up the juices.
If you want to round it out a bit more, add a side of steamed peas, green beans, or a quick green salad with a bright vinaigrette to cut through the richness. A cold beer or a glass of dry cider pairs really well with the salty bacon and hearty sausages, but even just a mug of hot tea makes this feel like a true Sunday comfort meal.
Ingredients
1.5 to 2 pounds pork sausages (Irish-style or mild pork, about 8–10 sausages)
8 ounces thick-cut bacon, cut into 1-inch pieces
2 pounds potatoes, peeled and sliced into 1/2-inch rounds
2 large yellow onions, peeled, halved, and sliced into thick wedges
1 to 1.5 cups hot water (or enough to come about halfway up the layers)
Freshly ground black pepper, to taste (optional)
Chopped fresh parsley, for garnish (optional)
Directions
Lightly brown the sausages: In a large skillet over medium heat, quickly brown the sausages on all sides, about 5 minutes total. You don’t need to cook them through; you just want some color and a bit of caramelization. This step adds flavor but can be skipped if you’re really short on time.
Render the bacon: In the same skillet, add the thick-cut bacon pieces and cook for 3–4 minutes, just until some of the fat starts to render and the edges begin to turn golden. You don’t need them crispy—just lightly browned. Turn off the heat and set the skillet aside.
Prep the slow cooker base: Layer half of the sliced potatoes in the bottom of a 5- to 6-quart slow cooker, spreading them out evenly. Top with half of the sliced onions. Sprinkle with a little black pepper if using.
Add the meats: Scatter half of the partially cooked bacon pieces over the onions. Arrange all of the browned sausages on top in a single layer, nestling them in so they sit fairly snugly among the potatoes and onions.
Finish layering: Add the remaining onions over the sausages, then the rest of the bacon. Finish with the remaining sliced potatoes on top, spreading them out so they mostly cover the surface. This helps the top layer steam and become tender.
Add liquid: Carefully pour 1 to 1.5 cups of hot water down the side of the slow cooker so you don’t disturb the layers too much. The liquid should come about halfway up the contents; the vegetables and meats will release more juices as they cook and create a light, savory broth.
Slow cook: Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the potatoes are very tender, the onions are soft and translucent, and the sausages are cooked through. The bacon will be soft and the whole mixture should be cozy and stew-like with a light broth.
Finish and serve: Taste the broth and add a little more black pepper if you like. Gently scoop down into the slow cooker so each serving gets a bit of sausage, bacon, potatoes, onions, and broth. Garnish with chopped fresh parsley if using, and serve hot straight from the slow cooker.
Variations & Tips
For a slightly richer broth, you can swap half of the water for low-sodium chicken broth while still keeping the ingredient list very simple. If you can’t find Irish-style bangers, use any mild, good-quality pork sausages (avoid heavily seasoned or spicy ones so you stay close to the traditional flavor).