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Dublin Coddle


4 - 6 servings

1 lb. bacon slices
1 lb. pork sausage links
1 lb. smoked ham, cut into 1 inch pieces
2 large garlic cloves, minced
2 large yellow onions, peeled and sliced
Olive oil
4 large potatoes, peeled and thickly sliced
2 - 3 carrots, thickly sliced
1 bouquet garni ***
Salt and Pepper to taste
Apple cider
Slices of your favorite apple and fresh parsley, chopped for garnish
***Bouquet garni: Place a small amount of fresh parsley, thyme, rosemary, tarragon, oregano, cloves, peppercorns and bay leaves, etc. in a small amount of cheesecloth and tie in a bundle.)

Lightly fry bacon until crisp. Break into large pieces. Brown sausage in some bacon grease or oil. Place bacon, sausage and ham in a Dutch oven. Cook onions and garlic in a small amount of olive oil. Then add the onion, garlic, potatoes and carrots to the pot. Bury the bouquet garni in the middle of the mixture. Sprinkle with salt and pepper. Cover with apple cider. Simmer for 1 1/2 hours over medium-low heat. Do not boil. Remove bouquet garni before serving. Garnish with sliced apple, chopped parsley and horseradish (optional).

Ken Oliver, "Cooking with Ken"

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