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Dublin Coddle


  • 3 lbs. bulk sausage
  • 4 medium onions, diced
  • 2 lbs. lean thick-sliced bacon
  • 2-3 cloves of garlic cut in slivers
  • 7-8 potatoes, peeled and cut in thin slices
  • 2 carrots sliced in thin coins
  • salt and pepper to taste (remember the bacon will provide salt)
  • fresh cut parsley to taste
  • ˝ tsp sage
  • apple cider (or hard apple cider)


  • Sauté onions and garlic in Dutch oven with just enough oil to keep vegetables from burning or sticking.
  • continue to cook until soft and the onions are translucent
  • Add remaining ingredients except cider. Stir together
  • Cover completely with cider or hard cider (or a combination of the two)
  • Cook over medium heat for at least an hour, allowing the cider to cook down

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