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Dublin Coddle HT
MC Irish
100mins
Serves 4 Hot Pork Bacon Alcohol Vegetables Alcohol Stew Main Course Dairy Free Ireland Europe
Ingredients
300g/11oz Bacon Rashers
675g/1-1/2
lb Pork Sausages
2 Onions, sliced 1 Garlic Clove
3 Large Potatoes, peeled and thickly
2 Carrots, thickly sliced
1 Bouquet Garni
Black Pepper
300ml/10fl.oz. Cider
Fresh Parsley to garnish
Instructions
1.
Fry bacon in a frying pan until crisp. Transfer to a large saucepan.
2.
Brown the sausages on all sides in the frying pan adding a little vegetable oil
if
3. Add the onions and whole garlic clove to the frying pan and cook until softened then add to the saucepan containing the sausages and bacon, together with the potatoes and carrots.
4.
Bury the bouquet garni in the middle
of the mixture. Sprinkle with pepper then pour in the cider. Partially cover
and cook for 1-1/2 hours over low/medium heat without boiling.
5. To serve - transfer to a warmed serving dish and garnish with the parsley. Serve immediately.
More Pork/Bacon Recipes | General Pork Prep & Cooking Times | Pork Cuts
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