What You Need:
- 1 (1 lb.) pkg. of bacon
- 2 (1 lb.) pkg. sausage links
- 2 onions, sliced
- 2 whole garlic cloves
- 4 large potatoes, peeled and sliced thick
- 2 carrots, peeled and chunked
- 1 t salt
- 1 t pepper
- 4 C apple cider
- 2 t parsley flakes
How to Make It:
- Place the bacon in a skillet positioned over medium heat.
- Fry the bacon 10 minutes or until very crisp.
- Remove the bacon to a piece of paper towel to drain.
- Remove all but 1 T of the bacon drippings from the pan and discard.
- Place the sausage links into the skillet with the reserved drippings.
- Brown the sausage 8 minutes, turning often to brown all sides.
- Remove the sausage and drain on paper towel.
- Place the onion and garlic cloves into the drippings in the skillet
- Adjust the heat to medium low and cook for 5 minutes or until just beginning to soften.
- Crumble the bacon into the bottom of large soup pot.
- Place the cooked sausage into the pot with the bacon.
- Add the softened onions and garlic cloves.
- Place the potatoes and carrots into the pot.
- Sprinkle the salt and pepper over the ingredients.
- Pour enough of the apple cider over the mixture in the pot to just cover.
- Cover the pot and cook over medium low heat for 1 1/2 hours.
- Sprinkle the parsley over the soup just before serving.
Serves: 6
Coddle is a traditional Irish dish. It is considered a comfort food in Ireland and is typically eaten during the winter months. Coddle is steamed not boiled so a tight fitting lid on the soup pot is essential. Remember to check your coddle during cooking to ensure it is not boiling. Should it begin to boil, lower your heat to the lowest setting and adjust your cooking time to 2 hours.