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Dublin
Coddle
This
is a very popular dish, especially in Dublin, a Saturday
night dish with a claim to fame as a hangover preventative.
But it is nourishing & tasty, uses inexpensive ingredients
and warms you up on a cold night, so don't wait for your
next drink to give it a try! It's is best made with a
good stock--I'd suggest trying a half chicken stock/cider
combination. Also, traditionally, pork & bacon are
used for this recipe but I've included some healthier
substitutions for those watching their fat intake.
Lightly fry bacon until crisp. Place in large cooking pot.
Brown sausage in some bacon grease or olive 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.
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Ingredients
1
lb. sliced bacon or turkey bacon
2 lb. pure pork or chicken-apple sausage links, bacon fat or olive 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
and/or chicken stock
fresh parsley, chopped for garnish
Makes
6 Servings
Shamrocks
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