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The name ‘Coddle,’ comes from ‘caudle,’ is a culinary term meaning ‘to boil gently, parboil or stew’. Crock Pot Irish Coddle (Dublin Coddle) is best served with Irish soda bread, or another crusty bread to soak up the wonderful juices created during the slow braising process.
While potatoes form the basis for much of the traditional diet of Ireland, and certainly this dish in particular, cabbage, onions, leeks, carrots, rutabagas, and parsnips are all also common in Irish culture and cuisine. This traditional supper consisting of Artisan pork sausages from my local farm, Sunny Cedars Farm, thick cut bacon lardons (also from Sunny Cedars Farm), onions, carrots, rutabagas and potatoes dates back at least as far as the early eighteenth century – though carrots and rutabagas were not included in the original recipe. But, as with any recipe, families alter the seasoning and ingredients to fit their tastes, ingredients on hand and their budget. This recipe is certainly no different. Rutabagas (turnips) and carrots are very traditional in my family’s Irish cooking particularly at the Holidays.
Originally stewed in the oven on low heat for several hours, this coddle recipe has been adapted to suit our hectic lifestyle and is made in the crock pot. Although this is easy to prepare, and uses very simple ingredients, the flavors are amazing. This is true Irish comfort food!
Irish (Dublin) Coddle
- 1 lb potatoes - , peeled and quartered
- 1 lb carrots - , peeled and cut into 2 inch slices
- 1 large rutabaga diced into 2 inch cubes - , optional
- 1 lb Artisan pork sausages
- 1 lb thick-cut bacon - , cut into 1 inch pieces
- 3 onions - , sliced thick
- 2 cups ham - , vegetable or chicken stock
- 1/4 cup chopped fresh parsley
- salt and pepper
- Peel your potatoes, quartering the big ones (small can be left whole)
- Bring your stock to a simmer
- Grill the sausages and bacon until colored
- Take a heavy pot, and layer your ingredients in the following order (starting at the bottom): onions, bacon, sausages, potatoes. Season and add parsley to each layer.
- Pour your stock over the top.
- 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 crock Pot 6-8 hours, but remember to check at 2 hours, adding more stock if necessary.
Recipe adapted from food.com.
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