Difference between revisions of "Dublin Coddle"
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In a pan, fry [[Bacon]] until crisp then transfer in a large cooking pot. Brown sausages in [[bacon grease]] or [[vegetable oil]] then transfer to pot. Fry briefly [[onion]]s and whole [[garlic]] until soft. Transfer to pot. Add [[potato]]es and [[carrot]]s. Place bunch of herbs in the middle of the mixture. Sprinkle [[pepper]] on top. Cover mixture with [[Cider]]. Cook for 1 1/2 hours over moderate heat. Do not boil. Garnish with fresh chopped [[parsley]] before serving. | In a pan, fry [[Bacon]] until crisp then transfer in a large cooking pot. Brown sausages in [[bacon grease]] or [[vegetable oil]] then transfer to pot. Fry briefly [[onion]]s and whole [[garlic]] until soft. Transfer to pot. Add [[potato]]es and [[carrot]]s. Place bunch of herbs in the middle of the mixture. Sprinkle [[pepper]] on top. Cover mixture with [[Cider]]. Cook for 1 1/2 hours over moderate heat. Do not boil. Garnish with fresh chopped [[parsley]] before serving. | ||
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[[Category:Hard cider Recipes]] | [[Category:Hard cider Recipes]] | ||
[[Category:Irish cuisine]] | [[Category:Irish cuisine]] | ||
| − | [[Category:Meat | + | [[Category:Meat Recipes]] |
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
Latest revision as of 13:22, 15 July 2012
Description
Dublin Coddle is a typical traditional Irish favorite. It's tasty and easy to make.
Ingredients
- 2 lbs Pork sausages
- 1 lb Bacon, sliced
- 4 potatoes, peeled and sliced
- 2 onions, sliced
- 2 garlic cloves
- 2 carrots, sliced
- fresh herbs, chopped
- hard cider or apple cider
- fresh chopped parsley for garnish
Procedures
In a pan, fry Bacon until crisp then transfer in a large cooking pot. Brown sausages in bacon grease or vegetable oil then transfer to pot. Fry briefly onions and whole garlic until soft. Transfer to pot. Add potatoes and carrots. Place bunch of herbs in the middle of the mixture. Sprinkle pepper on top. Cover mixture with Cider. Cook for 1 1/2 hours over moderate heat. Do not boil. Garnish with fresh chopped parsley before serving.
