McHugh's Slow Cooker Irish Coddle

J.A.B.
J.A.B. @jbn3nyc
Bronx, New York

Every year for St. Patrick's Day, my wife and I will make an Irish dish or two. It usually ends up being different variations of Shepard's Pie, Bangers & Mash, and Corned Beef & Cabbage. I was always curious about making Coddle, but it seemed daunting. The family recipe that I had seemed like a lot of work, which deterred me. Over the past few months, I became curious about making the Coddle in the slow cooker. Finally, I decided to try it!

What's not to love in a Coddle? It has Irish bacon & sausages, potatoes, carrots(at least in my family), and the optional onion. With a little bit of parsley and pepper, this is such a tasty treat. It will definitely be made again, and again, and again.

This recipe calls for 4 to 5 cups of water. That all depends on what you want. If you want it to be more stew-like, then only use 4 cups. If you want it to be more soupy, then add 5 cups. It is totally up to you.

This is the perfect dish for St. Patrick's Day or any day of the week. I hope that you like it as much as we do. #mycookbook

Enjoy!

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Ingredients

5-6.5 Hours
6-8 servings
  1. 1 lb Irish Sausages/ Bangers, cut into thirds
  2. 1 lb Irish Bacon/ Rashers, cut up in 1" pieces
  3. 1-2 Onions, quartered
  4. 1 lb Potatoes of your choice, quartered
  5. 1-2 cups Carrots, chopped
  6. 1-2 tbsp Parsley
  7. 1-2 tsp Ground Black Pepper
  8. 4-5 Cups Cold Water

Cooking Instructions

  1. 1

    On a skillet over medium heat, brown the bangers and rashers. Remove them and let cool. Once the meat is cool, cut the sausage links into thirds and chop up the bacon.

  2. 2

    Put the quartered onions into the slow cooker.

  3. 3

    On top of that, place the bangers and rashers, followed by the carrots.

  4. 4

    Top it off with the potatoes. Add the parsley and pepper on top of the mixture.

  5. 5

    Pour the cold water on top of the mixture. Close the slow cooker and cook on low for 5-6 hours.

  6. 6

    Enjoy!

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Written by

J.A.B.
J.A.B. @jbn3nyc
on
Bronx, New York
Since I was a kid, I remember sitting in the kitchen to watch and/or help my parents. As I grew up, I decided to try their recipes and experiment with different recipes. Some were very good and I re-make them all of the time. Others? Yeah, I never tried them again. All of the recipes that I post are the very good ones. Also, while growing up, my pops suffered from high blood pressure, so my mom stopped adding sodium. Since that is how I was raised, all of the dishes that I post do not have any extra sodium added to it. A lot of friends and family who try my recipes, either do not notice nor miss it. But in no way am I saying not to add salt if you use my recipes. If you want to add it, then go for it. In closing, I hope that you enjoy my recipes. If you use any, then please post pictures. Enjoy!
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