Dublin Coddle

1 lb Sliced bacon
2 lb Pure pork sausage links, bacon fat or vegetable oil
2 lg Onions, sliced
2 Cloves of garlic
4 lg Potatoes, thickly sliced
2 Carrots, thickly sliced
1 lg 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

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