Posted by Karen on March 12, 2001 at 19:00:29:
Dublin Coddle
1 pound bacon slices
2 pounds pork sausage links, 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 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 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley.
Serves 6.