Slow Cooker Sausage, Bacon & Potato Stew

This is a variation of the Dublin Coddle recipe I found on BigOven that was a crowd pleaser at my house.

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Name: Slow Cooker Sausage, Bacon & Potato Stew
Prep time: 1 h
Cook time: 3 h 30 min
Total time: 4 h 30 min
Yield: 4
Cuisine: Irish
Ingredients: 2 large Russet potatoes; 1 large Onion; 4 Sweet Italian Sausages more if wanted; 3/4 lb Bacon; 2 cups Water; 1 Beef bouillon cube; 3 tablespoons Fresh parsley chopped; 1/3 teaspoon Black pepper; Salt to taste

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INGREDIENTS

2 large Russet potatoes
1 large Onion
4 Sweet Italian Sausages ; more if wanted
3/4 lb Bacon
2 cups Water
1 Beef bouillon cube
3 tablespoons Fresh parsley chopped
1/3 teaspoon Black pepper
Salt ; to taste

Servings

INSTRUCTIONS

Add two cups of water into the slow cooker. Turn it on high and add the cube of beef bouillon. While that's cooking, cook the sausages and bacon in a frying pan just enough so they're browned (not fully cooked). Drain the sausages and bacon on paper towels to remove excess fat. Cut the bacon and sausages into 1-inch bite size pieces (you could do this before browning if you'd like). Peel the potatoes and cut into chunks (1-1.5" each). Chop parsley and onions.

Once the beef bouillon cube has dissolved, add coarse black pepper (from a pepper mill ideally) and a little salt, then turn the slow cooker to medium and add all ingredients, stirring to make sure the soup base seasons everything and the ingredients are mixed up. (The soup/gravy will increase as the meat starts to cook).

Cook for 4 hours on medium then change to "keep warm" until ready to serve. We serve ours over rice but this can also be served with bread.

NOTES

Sweet Italian sausages give it a nice flavor but you can substitute other types of pork sausage. You could potentially add carrots (we don't) if you'd like.

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Slow Cooker Sausage, Bacon & Potato Stew

2 large Russet potatoes
1 large Onion
4 Sweet Italian Sausages more if wanted
3/4 lb Bacon
2 cups Water
1 Beef bouillon cube
3 tablespoons Fresh parsley chopped
1/3 teaspoon Black pepper
 Salt to taste

Cook for 4 hours on medium then change to "keep warm" until ready to serve. We serve ours over rice but this can also be served with bread.

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Nutrition

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Serving Size: 1 Serving (544g)
Recipe Makes: 4 Servings

Calories: 944
Calories from Fat: 664 (70%)

Amt Per Serving		% DV

	Total Fat 73.8g	98 %
	Saturated Fat 25.5g	127 %
	Monounsaturated Fat 33.2g
	Polyunsanturated Fat 8.9g
Cholesterol 143.3mg		44 %
Sodium 48351.4mg		1667 %
Potassium 1313.7mg		35 %
Total Carbohydrate 38.9g		11 %
	Dietary Fiber 3.1g	13 %
	Sugars, other 35.8g
Protein 30.5g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 944

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