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Dublin Coddle
- 1 pound sliced bacon
- 2 pounds pork sausage links
- 2 Large onions, sliced
- 2 Cloves of garlic
- 4 Large potatoes, thick slices
- 2 carrots, thick slices
- 1 large bunch fresh herbs
- Apple cider
- Fresh parsley, chopped
"Bacon" means cut of pork except ham. What Americans call bacon,
are called "rashers" or "streaky rashers". You will want
any thick cut of pork.
Fry bacon until crisp (keep the grease from the bacon). Place bacon in a large
cooking pot. Brown sausage in the bacon grease, then place it in the pot. Soften
the onions and whole garlic cloves in the grease, then add to the pot with the
potatoes and carrots. Mix in the herbs and cover in the cider. Cook 1 1/2 hours
over a medium heat ( WARRING: Do not bring to a boil). Garnish with chopped
parsley.
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