DUBLIN CODDLE
1 pound sliced bacon
2 pounds pure pork sausage links, bacon fat or vegetable oil
2 large onions, sliced
2 cloves of 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.
Makes 6 servings
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