Tuesday, February 28, 2006

Dublin Coddle -Pork Free Version

Dublin Coddle

1 pound bacon, beef or turkey, slices
2 pounds beef, lamb or turkey sausage links,
bacon fat or oil
2 large onions, sliced
2 cloves garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs, tied with string or in a cheesecloth bag
black pepper
apple cider
fresh parsley, chopped, for garnish

Lightly fry bacon in skillet until crisp; drain. Crumble the bacon and place in a large pot. Pour off most of the bacon grease. Brown sausage in the skillet. Remove and add to the pot with bacon. Soften sliced onions and whole garlic cloves in skillet over medium-low heat, then add to pot along with potatoes and carrots. Bury the bunch or bag of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over medium-low heat; do not boil. Garnish with chopped parsley

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