Irish Coddle Recipe

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Recipes.net Team Published: May 19, 2020 Modified: November 27, 2020
Irish Coddle Recipe

Sausage, bacon and beer add tremendous flavor to this Irish crockpot dish! It’s the ideal dish for any leftovers from potlucks or dinners. Just put it in the crockpot and let it cook for a few hours.

How To Make Irish Coddle

  • 1 lb. Irish banger sausage (approximately 5 pieces, cut into 4 pieces each)
  • ½ lb. bacon (cut into 1-inch pieces, thick sliced )
  • 10 medium red potatoes (sliced)
  • 2 medium onions (sliced)
  • 1 head green cabbage (cored and cut into eighths)
  • 1 cup Irish Red Style beer
  1. Place a layer of the potatoes in the bottom of a large crockpot.
  2. Place a layer of sausage and bacon followed by a layer of onions.
  3. Repeat with all ingredients one more time.
  4. Place a final layer of potatoes on top.
  5. Pour in the cup of beer.
  6. Place cabbage on top and cover.
  7. Cook in a crockpot for approximately 6 hours on low or 4 hours on high.
  8. Crockpot temperatures can vary.

This recipe can also be cooked in the over following the same layering technique in a Dutch oven or stock pot and simmering for about an hour.

 

How To Make Irish Coddle

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Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 10 mins
Serves:
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Ingredients

  • 1 lb. Irish banger sausage, approximately 5 pieces, cut into 4 pieces each
  • ½ lb. bacon, cut into 1-inch pieces, thick sliced
  • 10 medium red potatoes, sliced
  • 2 medium onions, sliced
  • 1 head green cabbage, cored and cut into eighths
  • 1 cup Irish Red Style beer

Instructions

  1. Place a layer of the potatoes in the bottom of a large crockpot.
  2. Place a layer of sausage and bacon followed by a layer of onions.
  3. Repeat with all ingredients one more time.
  4. Place a final layer of potatoes on top.
  5. Pour in the cup of beer.
  6. Place cabbage on top and cover.
  7. Cook in a crockpot for approximately 6 hours on low or 4 hours on high.
  8. Crockpot temperatures can vary.

Recipe Notes

This recipe can also be cooked in the over following the same layering technique in a Dutch oven or stock pot and simmering for about an hour.

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