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Course : Entree
Type of Prep : Simmer
Occasion : St.Patrick's Day
 
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Dublin Coddle

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 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 or in a cheesecloth bag
  • black pepper
  • apple cider
  • fresh parsley, chopped, for garnish

PREPARATION:

Lightly fry bacon in skillet until crisp; drain. Crumble the bacon and place in a large pot. Pour off most of the bacon grease. Brown sausage in the skillet. Remove and add to the pot with bacon. Soften sliced onions and whole garlic cloves in skillet over medium-low heat, then add to pot along with potatoes and carrots. Bury the bunch or bag of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over medium-low heat; do not boil. Garnish with chopped parsley.

Serves 6.

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