In 6 quart Dutch oven over medium-high heat cook bacon pieces until crisp. Remove bacon pieces and set aside on a paper towel lined plate to drain. Discard excess bacon grease from pot and leave behind enough grease to coat the bottom of the pot. Add the sausage to the pot and let them brown on all side for 2-3 mins per side. Remove the sausage and set aside in a plate.
Note: Potatoes and carrots keep their shape better during cooking if they are thickly sliced by at least ½” thickness. Any thinner, then you run the risk of the vegetables mushing up. Add the onion slices and carrot chunks and sauté in the bacon and sausage grease until softened, add in the garlic and sauté for about 30 seconds or until fragrant. Pour in 1 cup of hard apple cider and let the onion mixture come to a boil. Scrape up any bits stuck to the bottom of the pot to deglaze. Remove the onion mixture and set aside on a plate. Remove the Dutch oven from the heat.
Add a layer of sliced potatoes to the bottom of the pot and sprinkle with some black pepper, parsley and thyme.
Next add a layer of the onion mixture, then sprinkle a layer of cooked bacon pieces. Repeat with another layer of sliced potatoes, seasonings, onion mixture and bacon. Place the sausage on the very top.
Pour in the chicken stock and apple cider (just enough until the vegetables are covered with liquid). Let the liquid come to a boil and cover with a lid, then turn the heat down to medium low. Let simmer on the stove for 1 ½ hours.
Serve in bowls and enjoy with some bread to sop up the delicious juices.
Preheat the oven to 300 degrees F.
In 6 quart Dutch oven over medium-high heat cook bacon pieces until crisp. Remove bacon pieces and set aside on a paper towel lined plate to drain. Discard excess bacon grease from pot and leave behind enough grease to coat the bottom of the pot. Add the sausage to the pot and let them brown on all side for 2-3 mins per side. Remove the sausage and set aside in a plate.
Note: Potatoes and carrots keep their shape better during cooking if they are thickly sliced by at least ½” thickness. Any thinner, then you run the risk of the vegetables mushing up. Add the onion slices and carrot chunks and sauté in the bacon and sausage grease until softened, add in the garlic and sauté for about 30 seconds or until fragrant. Pour in 1 cup of hard apple cider and let the onion mixture come to a boil. Scrape up any bits stuck to the bottom of the pot to deglaze. Remove the onion mixture and set aside on a plate. Remove the Dutch oven from the heat.
Add a layer of sliced potatoes to the bottom of the pot and sprinkle with some black pepper, parsley and thyme. Next add a layer of the onion mixture, then sprinkle a layer of cooked bacon pieces. Repeat with another layer of sliced potatoes, seasonings, onion mixture and bacon. Place the sausage on the very top. Pour in the chicken stock and apple cider (just enough until the vegetables are covered with liquid). Starting on the stovetop, let the liquid come to a boil and cover with a lid. Place the covered pot in the oven and let bake/cook in the oven for 3 hours. Check the pot after a couple hours to see if more liquid needs to be added. Make sure at least one inch of liquid remains in the pot at all times.
Pre-heat the slow cooker on high heat setting.
In large skillet over medium-high heat, cook bacon pieces until crisp. Remove bacon pieces and set aside on a paper towel lined plate to drain. Discard excess bacon grease from pot and leave behind enough grease to coat the bottom of the pot. Add the sausage to the pot and let them brown on all side for 2-3 mins per side. Remove the sausage and set aside in a plate.
Note: Potatoes and carrots keep their shape better during cooking if they are thickly sliced by at least ½” thickness. Any thinner, then you run the risk of the vegetables mushing up. Add the onion slices and carrot chunks and sauté in the bacon and sausage grease until softened, add in the garlic and sauté for about 30 seconds or until fragrant. Pour in 1 cup of hard apple cider and let the onion mixture come to a boil. Scrape up any bits stuck to the bottom of the pan to deglaze. Remove the onion mixture and drippings and set aside in a bowl.
To the slow cooker, add a layer of sliced potatoes to the bottom and sprinkle with some black pepper, parsley and thyme. Next add a layer of the onion mixture with drippings, then sprinkle a layer of cooked bacon pieces. Repeat with another layer of sliced potatoes, seasonings, onion mixture and bacon. Pour in the chicken stock and apple cider (just enough until the vegetables are covered with liquid). Cover with a lid. Cook on high heat setting for 4 hours or low heat setting for 8-10 hours. During the last hour of cooking remove the lid and place the sausages on the very top.
Serve in bowls and enjoy with some bread to sop up the delicious juices.
Press the Saute button and adjust to high heat setting. Add bacon pieces to the inner pot and cook until crisp. Remove bacon pieces and set aside on a paper towel lined plate to drain. Discard excess bacon grease from pot and leave behind enough grease to coat the bottom of the pot. Next, add the sausage to the inner pot and let them brown on all side for 2-3 mins per side. Remove the sausage and set aside in a plate.
Note: Potatoes and carrots keep their shape better during cooking if they are thickly sliced by at least ½” thickness. Any thinner, then you run the risk of the vegetables mushing up. To the inner pot, add the onion slices and carrot chunks and sauté in the bacon and sausage grease until softened, add in the garlic and sauté for about 30 seconds or until fragrant. Pour in 1 cup of hard apple cider and let the onion mixture come to a boil. Make sure to scrape up any bits stuck to the bottom of the pot to deglaze. Remove the onion mixture and set aside on a plate. Press the Keep Warm/Cancel button.
To the inner pot, add a layer of sliced potatoes to the bottom of the pot and sprinkle with some black pepper, parsley and thyme. Next add a layer of the onion mixture, then sprinkle a layer of cooked bacon pieces. Repeat with another layer of sliced potatoes, seasonings, onion mixture and bacon. Place the sausage on the very top. Pour in the chicken stock and apple cider (just enough until the vegetables are covered with liquid). Cover with a lid and close the lid to seal, then make sure the pressure valve is closed to the sealing position. Press the Manual/Pressure Cook button and adjust to High Pressure setting. Set the cooking time to 15 minutes. Once the cooking time is completed, quick release the pressure valve until the pressure pin has dropped. Open the lid.
Serve in bowls and enjoy with some bread to sop up the delicious juices.
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