Dublin Coddle

A meaty Irish soup!

Yield: 6 servings

Ingredients

1 pound sliced bacon

2 pounds pure pork sausage links

2 large onions, chopped

2 cloves garlic, minced

4 large potatoes, sliced 1/4- inch thick

3 carrots, sliced 1/4- inch thick

4 cups apple cider or hard cider (apple wine)

4 cups water

1/2 teaspoon black pepper

1 bunch fresh sage

1 bunch fresh parsley

Fresh parsley, chopped for garnish

Directions:

Fry bacon until crisp and place on paper towels to absorb excess grease. Chop into bite size pieces and place in cooking pot.

Wipe pan clean and brown sausage. Place sausage on paper towels to absorb excess grease. Chop into bite size pieces and place in cooking pot.

Wipe pan clean and coat with cooking spray. Saute onions and garlic and add to cooking pot. Add potatoes and carrots.

Place pot on stove over medium heat. Pour cider and water into pan and add pepper. Tie sage and parsley bunches together with string and bury herbs - stem side up - in the middle of the pot.

Cook 1-1/2 hours over medium to low heat; do not boil. Garnish with chopped parsley.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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