https://oceanshores.iga.com/Recipes/Detail/3744/Dublin_Coddle
A meaty Irish soup!
Yield: 6 servings
| 1 | pound | sliced bacon | |
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| 2 | pounds | pure pork sausage links | |
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| 2 | large onions, chopped | ||
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| 2 | cloves | garlic, minced | |
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| 4 | large potatoes, sliced 1/4- inch thick | ||
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| 3 | carrots, sliced 1/4- inch thick | ||
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| 4 | cups | apple cider or hard cider (apple wine) | |
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| 4 | cups | water | |
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| 1/2 | teaspoon | black pepper | |
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| 1 | bunch | fresh sage | |
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| 1 | bunch | fresh parsley | |
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| Fresh parsley, chopped for garnish | |||
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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.
https://oceanshores.iga.com/Recipes/Detail/3744/Dublin_Coddle
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