McHugh's Slow Cooker Irish Coddle
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!
Ingredients
Cooking Instructions
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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.
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2
Put the quartered onions into the slow cooker.
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3
On top of that, place the bangers and rashers, followed by the carrots.
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4
Top it off with the potatoes. Add the parsley and pepper on top of the mixture.
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5
Pour the cold water on top of the mixture. Close the slow cooker and cook on low for 5-6 hours.
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6
Enjoy!
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