Slow Cooker: Dublin Coddle

"The Gourmet Slow Cooker" was from a gift cookbook I got for Christmas from Dad. This was the first recipe I've made from it. The sausages turned out moist and flavorful,  and overall this is a great dish. But we're still blown away by the Boston Baked Beans at this point!

Dublin Coddle
Serves 6

Dublin Coddle is true Irish comfort food: no fancy sauces, and none of the spices found in hotter regions. Yet every Dublin pub and every Dublin mum has a version of it. It sounds simple--just bacon, sausage, potatoes, onions, carrots and water or hard cider--but the flavors meld together into a delicious stew. Note: This dish is an exception to the better-the-day-after rule. I like it hot out of the pot. (I made a half recipe, see notes in parenthesis)

4 slices lean bacon (I used 2 slices cut into 4 short strips)
1 1/2 pounds pork sausages (6-8 sausages) (I used 3)
2 yellow onions, sliced (I used 1)
Salt and freshly ground black pepper
2 large potatoes, peeled and sliced (I used 1 large baking potato)
2 carrots, peeled and sliced (I sadly forgot to pick these up at the store and therefore were omitted)
1 cup water, hard cider, chicken stock or beer (I used hard cider)
1/4 cup chopped fresh parsley, for garnish

Heat a large saute pan over medium-high heat. Add the bacon and fry for 7 minutes, or until crisp. Using tongs, transfer to paper towels to drain.

Add the sausages to the pan and cook, turning frequently, for 10 minutes, or until browned. Using tongs, transfer to a plate. Drain any excess fat from the pan. (I left the fat in!!!!)

Add the onions to the pan and saute', stirring frequently, for 10 minutes, or until lightly browned.

Spread half of the onions in a layer in the bottom of the slow cooker. Sprinkle with salt and pepper. Place half of the potatoes in a layer on top of the onions and sprinkle with salt and pepper. Lay the strips of bacon over the potatoes. Lay the sausages over the bacon. Spread the carrots over the sausages and sprinkle with salt and pepper. Spread the remaining onions over the carrots and sprinkle with salt and pepper. Top with the remaining potatoes and sprinkle with salt and pepper.

Add the water/stout/cider. Cover and cook on low for 5 to 6 hours, until the vegetables are very tender.

Transfer to a warmed serving dish and sprinkle with the parsley. Serve immediately.

To Drink: Harp Lager or Newcastle Brown Ale.