 |
|
 |
|
|
♣ One pound sliced Irish bacon
♣ Two pounds Dubliner Sausage or your choice of
good quality lean pork sausages.
♣ Vegetable oil
♣ Two large onions, sliced
♣ Two cloves of garlic
♣ Four large potatoes, sliced thick
♣ Two medium carrots, sliced in rounds
♣ 1 bouquet garni (large bunch of fresh herbs
tied with string, black pepper)
♣ Apple Juice or apple cider enough to cover
Coddle
♣ Fresh parsley, for garnish |
|
Procedure:
Brown the sausages, but do not overcook.
Brown bacon, but do not crisp. Pour a light layer of vegetable oil on the
bottom of a cooking pot. Layer the sausages, potatoes, bacon, sliced onions,
and sliced carrots. Chop up cloves of garlic and add to layers. Insert garni in
center of casserole. Cover with apple cider. The perfect way to cook it is in a
heavy casserole pot in a very low oven at 250F. A slow simmer for 1 1/2 to 2
hours allows the flavours to blend. When cooked, serve and, garnish with
chopped parsley.
Makes 6 servings.
© Copyright
The Celtic Treasure Chest
Group of
Companies |
|
|
 |
|
 |
|
|
