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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 




300g/11oz Bacon Rashers

675g/1-1/2  lb Pork Sausages

2 Onions, sliced

1 Garlic Clove

3 Large Potatoes, peeled and thickly sliced

2 Carrots, thickly sliced

1 Bouquet Garni

Black Pepper

300ml/10fl.oz. Cider

Fresh Parsley to garnish




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 necessary. Add to the bacon in the saucepan.


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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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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