Dublin Coddle - Ireland

• 1 lb bacon, sliced
• 2 lbs sausages, pork
• 2 -4 tablespoons bacon fat (or vegetable oil)
• 2 onions, large, sliced
• 2 garlic cloves, whole
• 4 potatoes, large, thickly sliced
• 2 carrots, thickly sliced
• 1 bunch fresh herb, large, tied with string (your choice of herbs)
• 12 teaspoon black pepper, freshly ground
• hard alcoholic cider (or apple cider, apple wine)
• fresh parsley, chopped for garnish

1. Lightly fry the bacon until crisp and remove, placing in a large cooking pot.
2. Brown the sausages in some of the bacon grease or vegetable oil, remove and add to the pot.
3. Soften the sliced onions and whole garlic cloves in the same skillet adding more bacon fat or oil if necessary and then add to the pot along with the potatoes and carrots.
4. Bury the bunch of herbs in the middle of the mixture and sprinkle with pepper.
5. Cover with the cider and cook for 1 1/2 hours over moderate heat, do not boil.
6. Garnish with chopped parsley.

bacon, sausages, onions, garlic, potatoes, carrots, fresh herb, black pepper, hard alcoholic, fresh parsley

Taken from www.food.com/recipe/dublin-coddle-ireland-482227 (may not work)