Dublin Coddle

Dublin Coddle

Serves 6

1 pound bacon slices
2 pounds pork sausages
Some bacon fat or oil
2 large onions, sliced
2 cloves garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs, tied with string
black pepper
hard cider (apple wine) or apple cider
fresh parsley, chopped for garnish

Lightly fry the bacon until crisp. Place in a large cooking pot. Brown the sausages in the bacon grease or oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat, do not boil. Garnish with chopped parsley.

This is the recipe that we used last night, I don't know exactly which website my daughter got it off of. But it is a very good Irish recipe and easy to make. The sausage that we used was the skinless smoked sausage links and we used the apple cider. It had a great flavor and we will most likely fix it again.