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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Dublin Coddle Recipe

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This recipe for Dublin Coddle is from Michael's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1lb. Bacon
2lbs. Pork Sausage
2 Onions, sliced
4 Lg. Potatoes, peeled and thickly sliced
2 cloves Garlic
2 Carrots, thickly sliced
1 bunch Parsley, divided
Cracked Black Pepper
6 C. cooking liquid, any combination of water, apple cider, pork or vegetable broth and or up to 3 cups stout beer.
Directions:
Directions:
In a large Dutch oven over medium heat, fry bacon until crisp and set aside to drain. Pour off all but 1 Tbs. of grease. Add sausage to pot and brown on all sides, about 8-10 min. Remove sausage and chop into large pieces, and crumble bacon. Reduce heat to low, add onions and saute for 5 min. Add potatoes, garlic cloves,
and carrots. Add bacon, sausage and 1/2 the parsley, tied with a string. Sprinkle with pepper and cover with cooking liquid. Cook 1 1/2 hrs.over medium heat without boiling. Remove bunched parsley and serve warm with remaining parsley chopped and sprinkled over top.
Personal Notes:
Personal Notes:
Happy St Patrick's Day

 

 

 

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