Slow Cooker 4-Ingredient Dublin Coddle Directions:
In a large nonstick skillet over medium heat, brown the pork sausages on all sides for about 5 minutes. They do not need to cook through.
Transfer the browned sausages to a plate.
In the same skillet, cook the center-cut bacon pieces for 3 to 4 minutes, just until some fat renders and the edges begin to turn golden.
Layer half of the sliced potatoes in the bottom of a 5- to 6-quart slow cooker.
Top with half of the sliced onions.
Scatter half of the bacon over the onions.
Arrange the browned sausages over the potato and onion layer.
Add the remaining onions, then the remaining bacon.
Finish with the remaining sliced potatoes on top.
Pour 1 cup hot water down the side of the slow cooker so the layers are not disturbed.
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender, the onions are soft, and the sausages are cooked through.
Gently scoop down through the layers so each serving gets sausage, bacon, potatoes, onions, and broth.
Serve hot.
WW Points Calculation
95% lean pork sausage links, 1 ½ pounds: 18.00 points
Center-cut bacon, 4 oz: 12.00 points
Potatoes, 2 pounds: 0.00 points
Yellow onions, 2 large: 0.00 points
Points Information
Total Points: 30.00
Servings: 6 servings
Points per serving: 5.00
Nutrition Information
Calories: 305
Fat: 11 g
Protein: 24 g
Carbohydrates: 28 g
Sugar: 4 g
Sodium: 720 mg
I'm waiting for your comments! Enjoy!
