Slow Cooker Dublin Coddle

🍀 Rosemary Thyme Slow Cooker Dublin Coddle

(Traditional Irish Sausage & Potato Stew • Crockpot Cozy)

There are some dishes that feel like they came straight from an old Irish kitchen… and Dublin coddle is one of them. 💛

This humble farmhouse stew was meant to simmer slowly and gently, filling the home with warmth while the day quietly unfolded. For my Rosemary Thyme version, I kept the traditional spirit — mild pork sausage, tender potatoes, sweet onion — and adapted it for the slow cooker so it fits beautifully into modern home life.

It’s simple. It’s hearty. And it’s the kind of cozy meal that feels like a hug in a bowl.

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🧾 Ingredients

 • 1 lb mild pork sausages (such as Johnsonville Original Bratwurst or similar brat-style links)

 • 4 slices center-cut bacon, chopped

 • 1 large sweet onion, sliced

 • 2 lbs Yukon Gold potatoes, peeled and thick sliced

 • 3 cups unsalted chicken broth

 • 1½ teaspoons Rosemary Thyme Herb Blend

 • ½ teaspoon black pepper (or to taste)

 • Optional: 1 tablespoon fresh parsley, chopped

✨ Optional gentle finish: tiny pinch of fleur de sel per bowl

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🌿 Rosemary Thyme Herb Blend

(If you don’t already have it mixed)

 • 1 teaspoon powdered rosemary

 • 1 teaspoon powdered thyme

 • 1 teaspoon garlic powder

 • 1 teaspoon onion powder

 • ½ teaspoon smoked paprika

 • ½ teaspoon black pepper

Mix and store in a small jar for everyday cooking.

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👩‍🍳 Instructions (Slow Cooker Method)

1️⃣ Build the flavor

In a skillet over medium heat:

 • Cook chopped bacon until just beginning to crisp.

 • Add bratwurst and brown lightly on all sides (they do not need to cook through).

 • Add sliced onions and cook 5 minutes until softened.

✨ This step creates the traditional coddle flavor.

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2️⃣ Layer in the slow cooker

Transfer everything to the crockpot and layer:

 • half the potatoes

 • half the onion/meat mixture

 • remaining potatoes

 • remaining onion/meat mixture

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3️⃣ Season and cook

 • Sprinkle 1½ teaspoons Rosemary Thyme Herb Blend and black pepper.

 • Pour in 3 cups unsalted chicken broth around the edges.

 • Cover and cook:

LOW: 6–7 hours (best texture)

or

HIGH: 3–4 hours

Until potatoes are very tender.

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4️⃣ Gentle finish

 • Taste and adjust pepper if needed.

 • Sprinkle with fresh parsley if desired.

⚠️ Avoid excessive stirring — coddle is meant to stay softly layered and brothy.

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🌿 Special Kitchen Notes

Sausage guidance:

Traditional Dublin coddle uses mild pork “bangers.” In American kitchens, Johnsonville Original Bratwurst or any mild fresh brat-style pork sausage is the closest and most reliable substitute. Avoid breakfast sausage, smoked sausage, or strongly flavored varieties.

 • Yukon Gold potatoes give the creamiest texture.

 • Coddle should be brothy, not thick like stew.

 • LOW heat gives the most traditional result.

 • Flavor deepens beautifully the next day.

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🍀 Perfect Pairings

 • Rosemary Thyme Irish Rustic Brown Bread

 • Simple cabbage side

 • Buttered toast

 • Cozy St. Patrick’s table

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🙏 Blessing

From their tables to mine — and from my table to yours. May this humble Irish pot bring warmth to your kitchen, comfort to your table, and joy to those you love. 💛🍀

Helene 😊

Rosemary Thyme 🌿

Fall In Love With Home Again 💛🏡

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