Dublin coddle

Yield: 1 servings

Measure Ingredient
1 pounds Sliced bacon
2 pounds Pure pork sausage links, bacon fat or vegetable oil
2 larges Onions, sliced
2 \N Cloves of garlic
4 larges Potatoes, thickly sliced
2 \N 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 bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable 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 1½ hours over moderate heat; do not boil. Garnish with chopped parsley.

Makes 6 servings

From: Mcmanus@... Date: 02-19-94 Submitted By DALE SHIPP On 04-04-95

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