Title: Dublin Coddle
Categories: British Pork
Yield: 6 Servings

1	lb	Sliced bacon
2	lb	Pure pork sausage links
		Bacon fat or vegetable oil
2	lg	Onions -- sliced
2		Garlic cloves
4	lg	Potatoes -- thickly sliced
2		Carrots -- thickly sliced
1	lg	Fresh herbs bunch
		= 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

Recipe By :

From: Nancy Berry Date: 19 Mar 97 Mastercook Recipes (Mailing List) Ä

previous

next