Dublin Coddle
By: Sheri Wetherell
Published: Sunday, December 6, 2009 - 2:15am

Ingredients




1 pound bacon slices
2 pounds pork sausage
A little bacon fat or vegetable oil
2 larges  onions 
2 garlic cloves
4 potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs
Black pepper
Hard cider
Chopped parsley

Preparation

1 Lightly fry the bacon until crisp. Place in a large 
cooking pot. 
 2 Brown the sausages in some bacon fat or 
vegetable oil. Remove and add to pot.  3 Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots.  4 Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. 5 Cover with cider. Cook 1 1/2 hours over moderate heat. 6 Garnish with chopped parsley.

About


Dublin Coddle, or sometimes simply Coddle, is an Irish dish consisting of layers of bacon and roughly sliced pork sausage, potatoes, onions and carrots. It can also include barley.
Coddle is traditionally associated with Dublin, Ireland, hence the name Dublin Coddle. It is semi-boiled and semi-steamed in the stock produced by bacon and sausages. It should be cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by the liquid.