Dublin Coddle – Irish Sausage, Bacon, Onion and Potato Hotpot

Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.

Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole).

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon sugar, optional
  • 1 ½ to 2 cups milk
  • And more
  • Grease a 6-quart slow cooker with cooking spray. Add in chicken bouillon cubes.
  • Place chicken drumsticks on top over the top of onions.
  • Cover. Cook on low for 1 to 2 hours or high for 30 minutes.
  • And more
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