|
Dublin Coddle for St Patrick's day
Recipe by; Chef Nigel
Makes 6 servings
Ingredients
*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
Method
Lightly fry bacon until crisp.
Place in a 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, and 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.
|
