I've blogged before about Dublin Coddle. My friend LB reminded me that it needed trying in the slow cooker. It turned out SO delicious and was so much easier since I didn't bother with the layering and oven-cooking steps.
Part of what makes it so easy is my Ninja Slow Cooker. (not a sponsored recommendation, I just LOVE my Ninja.) It has stove-top settings, which makes browning of meat in its non-stick liner so convenient, and no extra pan to wash. I just sliced the sausage and bacon and put it in the liner and set on 'high' stove-top setting.
While the meat started cooking, I chopped the onions and sliced the potatoes. Carey had picked up baby carrots instead of whole carrots, so I used those straight from the package.
As soon as the vegetables were prepped, I stirred them into the liner with the bacon and sausage. The bacon and sausage weren't fully cooked yet, but that was okay since it was going to slow cook for four more hours.
I poured a can of Campbell's Condensed French Onion Soup over the top. Then I almost filled the empty soup can with water and poured that over the top too, twice (or about 2 cups of water). I pushed the potatoes down into the liquid as much as possible. The soup is salty enough that I don't even add additional salt...maybe just some ground black pepper if I think of it.
Then I added as much torn kale (with large stems removed) as I could fit into the room that was left at the top of the pot to steam. I put the lid on, and switch from stove-top setting to the 'high - 4 hour' slow cook setting. When it's done, I stir the kale into the rest of the ingredients before serving.
It is SO good, and it is everybody's favorite...much more flavorful than it is photogenic. Jared said he could eat it every day, so I make it often, as I almost always have everything on hand. And now it's even easier in the slow cooker!
Ingredients:
1 pound smoked link sausage, sliced
1/2 pound thick sliced bacon, cut into 1 inch pieces
1 onion, roughly chopped
5 to 6 potatoes, washed and sliced (I leave peel on)
3 carrots, washed and sliced (I leave peel on) or baby carrots
2 to 3 cups tightly packed torn kale,
washed and large stems removed
1 can Campbell's Condensed French Onion soup
2 cups water
Directions:
Cook the sausage and bacon a bit. In the slow cooker liner mix the onion, potatoes, and carrots to the meats and toss. Pour soup and water over top. Top with kale. Cover and cook for 4 hours on high slow cooker setting. Stir the kale into the rest of the ingredients before serving.
