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Dublin Coddle
by Paula

This is an updated version of a traditional Dublin dish, which is perfect for winter. It is GFCF (if you can ensure the sausage is without fillers). The alcohol in the cider will evaporate, so it is safe for children. The best way to prepare this dish is to go to a real Irish butcher and get real back bacon and freshmade sausage links. (There is a really great Irish butcher in Sunnyside, Queens J ) I don’t have a calorie count, but this is NOT a low-fat dish!

1 pound bacon slices cut into bite-sized pieces
2 pounds pork sausage links cut into bite-sized pieces
bacon fat or oil
2 large onions -- sliced
4 large potatoes -- thickly sliced
2 large carrots -- thickly sliced, or a half-full package of whole baby carrots (depending on taste)
black pepper
hard cider (apple wine) or apple cider
Lightly fry bacon until cooked, not crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions in fat, then add to pot with potatoes and carrots. Sprinkle with pepper to taste (I like a lot). Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Serve hot.

Serves 6.

Like many stews, coddle is generally better on the second day ;)