Dublin Coddle (Slow-Cooker) | Irish Comfort Food!

Preheat the oven to 350°F.

In a large skillet, cook the pork sausages over medium heat until browned on all sides.

Remove the sausages and set aside, leaving the drippings in the skillet.

Add the bacon to the skillet and cook until crispy, then remove and set aside.

In the same skillet, add sliced onions and cook until softened, about 5 minutes.

Layer half of the sliced potatoes in a large oven-safe pot.

Add half of the cooked bacon and onions on top of the potatoes.

Layer the carrots and remaining potatoes over the bacon and onions.

Place the browned sausages on top of the vegetables.

Pour the chicken broth over the layers, ensuring the vegetables are mostly covered.

Add bay leaves, thyme, black pepper, and salt to the pot.

Cover the pot and bake in the preheated oven for 1.5 to 2 hours.

Check occasionally and add more broth if necessary to keep the vegetables submerged.

Once cooked, remove from the oven and let rest for 10 minutes.

Garnish with chopped parsley before serving.

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