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Dublin Coddle
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Serves 6

1 pound bacon slices 
2 pounds pork sausages
Some bacon fat or oil 
2 large onions, sliced 
2 cloves garlic 
4 large potatoes, thickly sliced 
2 carrots, thickly sliced 
1 large bunch of fresh herbs, tied with string 
black pepper 
hard cider (apple wine) or apple cider 
fresh parsley, chopped for garnish 

Lightly fry the bacon until crisp. Place in a large 
cooking pot. Brown the sausages 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.