Dublin Coddle HT
Hot Pork Bacon
Alcohol Vegetables Alcohol Stew Main
Course Dairy Free Ireland Europe
300g/11oz Bacon Rashers
lb Pork Sausages
2 Onions, sliced
1 Garlic Clove
3 Large Potatoes, peeled and thickly sliced
2 Carrots, thickly sliced
1 Bouquet Garni
Fresh Parsley to garnish
Fry bacon in a frying pan until crisp. Transfer to a large saucepan.
Brown the sausages on all sides in the frying pan adding a little vegetable oil
Add to the bacon in the saucepan.
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.
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.
To serve - transfer to a warmed serving dish and garnish with the parsley. Serve
Pork/Bacon Recipes | General
Pork Prep & Cooking Times |
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