Dublin Coddle


1/2 pound bacon
1 pound good quality pork sausage (I used sweet Italian sausage)
¼ cup flour
2 large onions, sliced
2 cloves garlic, sliced
2 cups water
4 large potatoes, peeled and thickly sliced
2 large carrots, peeled and cut into chunks
3-4 springs or fresh thyme and parsley, tied
Black pepper and kosher salt to taste
1 bottle hard cider (some for the pot, some for you)
Fresh parsley for garnish
Special equipment: I large heavy pot with a tight fitting lid


1. In a Dutch oven, brown bacon and sausage. Drain excess fat. Sprinkle bottom of pot with flour, and add onions. Cook for just a moment or two or until flour has dispersed.

2. Add water and stir well. Layer in carrots and potatoes, then tuck in the bundled parsley and thyme. Add in enough hard cider to barely cover the potatoes.
Should only be another cup or two. Sprinkle with kosher salt and black pepper. Bring pot to a bare simmer – do not boil – and cover tightly. Cook on low heat,