Slow Cooker Irish Sausage Coddle is the ultimate comfort-food dinner. Tender potatoes, juicy sausages, onions, and smoky bacon slowly cook together in a flavorful broth until everything is wonderfully tender. This simple Irish-inspired dish is hearty, rustic, and perfect for a cozy family meal.
Ingredients
- 1½ pounds Irish-style pork sausages or good-quality pork sausages
- 6 medium potatoes, peeled and thickly sliced
- 1 large onion, sliced
- 6 slices bacon, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
1. Brown the Sausages
Heat a large skillet over medium heat. Add the sausages and cook for several minutes, turning occasionally, until lightly browned on the outside.
Remove them from the skillet and set aside. They do not need to be completely cooked at this stage.
2. Cook the Bacon
Add the chopped bacon to the same skillet and cook until lightly crisp.
Transfer the bacon to a plate lined with paper towels. Leave a little of the bacon fat in the skillet for extra flavor.
3. Layer the Slow Cooker
Place about half of the sliced potatoes in the bottom of the slow cooker.
Add half of the sliced onions, followed by half of the bacon and garlic.
Arrange the sausages over the vegetables, then add the remaining potatoes, onions, bacon, and garlic.
4. Add the Seasoning and Broth
Sprinkle the thyme, parsley, salt, and black pepper over everything.
Add the bay leaves, then pour the chicken broth into the slow cooker.
The liquid doesn’t need to completely cover the ingredients.
5. Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the sausages are cooked through.
Avoid stirring too much during cooking so the potatoes maintain their shape.
6. Finish and Serve
Remove the bay leaves.
Taste the broth and adjust the seasoning if needed.
Garnish with fresh chopped parsley and serve hot, spooning plenty of the flavorful broth over the potatoes and sausages.
Tips for the Best Coddle
- Choose potatoes that hold their shape well during slow cooking.
- Browning the sausages first adds extra flavor, although you can skip this step for an even easier preparation.
- Cut the potatoes into similarly sized pieces so they cook evenly.
- Don’t add too much broth; coddle should be moist and brothy rather than soupy.
- For extra flavor, use homemade or low-sodium chicken broth and adjust the salt at the end.
Optional Additions
For a richer version, add a splash of cream during the final 15 minutes of cooking.
You can also add sliced carrots or leeks for additional vegetables and flavor.
Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.
Reheat gently on the stovetop or in the microwave until thoroughly hot.
Serving Suggestion
Serve this Irish-inspired coddle with crusty bread to soak up the delicious broth. A simple green salad or steamed vegetables also make excellent accompaniments.