Dublin Coddle

Ingredients

  • 1 LB. sliced bacon (or rashers) – streaky bacon
  • 2 LBS. pork sausage links (bacon fat)
  • 2 large onions, peeled and sliced
  • 2 cloves garlic, minced
  • 4 large potatoes, peeled and thinly sliced
  • 2 carrots, thinly sliced
  • 1 large bunch of fresh herbs (to your taste)
  • black pepper to taste
  • 1/4 C to 1/2 C apple cider
  • Parsley



Directions

Fry the bacon until crisp. Place the pieces in a cooking pot. Brown the sausage in a frying pan, in the bacon fat. Remove the sausage and put into the cooking pot. Soften the sliced onions and garlic in the same bacon fat, and then add to the cooking pot with the sliced potatoes and carrots. Put the bunch of herbs in the middle of this mixture, and sprinkle with pepper. (For the herbs, you might try any variation of your preferences). Pour the cider over this and stir. Cover and simmer for about 1 1/2 to 2 hours (do not boil). Garnish with parsley.

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