A Little Background Before We Get CookingHonestly, there is nothing quite like opening your front door after a long, exhausting Tuesday and being hit with the savory, mouth-watering aroma of dinner already waiting for you. This Slow Cooker Sausage, Potato, and Bacon Stew—which is basically a cheat’s version of a traditional Irish Dublin Coddle—is my absolute go-to for those days when I know I won’t have the energy to cook later.I remember the first time I made this. I was trying to clear out the fridge before a grocery run and tossed whatever meat and root vegetables I had into the crockpot. The result was so incredibly rich and comforting that it immediately went into our permanent dinner rotation. If you take a look at the mouth-watering result in image_75e989.jpg, you can see exactly why my family goes crazy for it. The potatoes get incredibly tender, soaking up all that incredible broth, while the bacon and sausages provide a deep, smoky richness. I usually prep the ingredients the night before, so all I have to do in the morning is dump it in the pot and turn it on.What You’ll Need (Ingredients)Don’t let the short ingredient list fool you; this dish packs a serious punch of flavor.1 lb (about 5-6) high-quality pork sausages: I usually use thick bangers or bratwursts.½ lb thick-cut bacon: Cut into 1-inch pieces. Pancetta works great too!1.5 lbs Yukon Gold or Russet potatoes: Peeled and sliced into thick, ½-inch rounds.2 large yellow onions: Roughly chopped or sliced.2 cups chicken or beef broth: Low sodium is best since the bacon adds plenty of salt.1 tbsp fresh thyme: Or 1 tsp dried thyme.1 tsp black pepper: Freshly cracked.(Optional) 1 tbsp olive oil for browning the meat.How to Make It (Step-by-Step Method)Brown the Meat (Highly Recommended): Honestly, you can just throw everything in raw, but if you have 10 extra minutes, browning the meat builds an incredible flavor base. Heat a skillet over medium-high heat. Cook the chopped bacon until it just starts to crisp. Remove the bacon and set it aside. In the same skillet with the bacon fat (add a splash of olive oil if needed), sear the whole sausages for about 2-3 minutes per side until beautifully browned. They don’t need to be cooked through.Layer the Slow Cooker: I usually start with a layer of the chopped onions at the bottom of the slow cooker. Next, add an overlapping layer of your thick potato slices.Add the Meat: Place your browned sausages on top of the potatoes and sprinkle the cooked bacon pieces evenly across the top.Season and Pour: Sprinkle the black pepper and thyme over everything. Pour the broth gently over the top. It won’t completely cover the ingredients, and that’s exactly what you want! The vegetables will release their own juices as they cook.Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours, until the potatoes are fork-tender.My Top Cooking TipsPro Tip: Don’t slice your potatoes too thin! If they are paper-thin, they will completely disintegrate into mush over the long cooking time. Thick, ½-inch rounds are the secret to keeping them intact but buttery soft.Taste before you salt: The bacon and the sausages are typically quite salty, and the broth reduces down. I honestly never add extra salt to this until the very end, and usually, it doesn’t need any.Make it your own: Throw in some chopped carrots or celery if you want to sneak in more veggies.The Broth: If you want a thicker gravy rather than a thin broth, you can whisk a tablespoon of cornstarch with a little cold water and stir it into the crockpot about 30 minutes before serving.Serving SuggestionsThis meal is incredibly heavy and rich, so it begs for something to balance it out.Crusty Bread: Absolute must-have for soaking up every last drop of that savory broth.A Sharp Green Salad: A simple arugula salad with a bright, acidic lemon vinaigrette cuts right through the richness of the bacon and sausage.A Pint of Stout: If you want to lean into the Irish pub vibe, a cold Guinness pairs flawlessly with this dish.Nutritional Information(Approximate values per serving. Recipe yields about 4-5 servings.)NutrientAmountCalories580 kcalProtein22gCarbohydrates35gFat38gSodium1120mgFiber4gWrapping UpIf you are craving a meal that feels like a warm hug, this slow cooker sausage, potato, and bacon stew is exactly what you need. It’s rustic, unfussy, and absolutely delicious. Let the slow cooker do the hard work for you today—you’ve earned it!Frequently Asked Questions (FAQs)1. Do I absolutely have to brown the sausages and bacon first?Honestly, no. If you are rushing out the door at 7 AM, you can absolutely put everything in the crockpot raw. However, browning the meat adds a depth of flavor and a better texture to the sausages that I think is totally worth the extra 10 minutes!2. What kind of potatoes work best?I prefer Yukon Gold potatoes because they hold their shape beautifully and have a naturally buttery texture. Russet potatoes work fine too, but they are a bit starchier and might break down slightly more into the broth (which actually thickens it up nicely!).3. Can I cook this on HIGH instead of LOW?Yes! If you’re short on time, you can cook this on HIGH for about 4 hours. Just check the potatoes with a fork at the 3.5-hour mark to see if they are tender.4. Can I freeze the leftovers?You can, but a quick warning: potatoes change texture when frozen and reheated in a stew. They can become a bit mealy. It will still taste great, but the texture won’t be as perfect as it is fresh. It keeps wonderfully in the fridge for up to 4 days, though!5. The broth looks too thin, how can I thicken it?This is traditionally a brothy stew, not a thick gravy. But if you prefer it thicker, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth, then stir it
Slow Cooker Sausage, Potato, and Bacon Stew
