View Full Version : Dublin Coddle

Sunday, December 3rd, 2006, 10:58 AM
1 pound sliced bacon
2 pounds pure pork sausage links, bacon fat or vegetable oil
2 large onions, sliced
2 cloves of garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs tied with string, black pepper, hard cider (apple wine) or apple cider, fresh parsley, chopped for garnish
Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley.
Makes 6 servings

Gorm the Old
Monday, December 4th, 2006, 03:51 AM
This looks absolutely delicious. Do you think it would go well with colcannon ?
BTW, do you remove the bunch of herbs after the coddle is cooked ?:D

Monday, December 4th, 2006, 10:29 AM
Anytime my father cooked this he always removed the herbs as the flavour would be just right after the hour and a half of cooking.