Dublin Coddle

• 1 pound sliced bacon
• 2 pounds pork sausage links
• 2 Large onions, sliced
• 2 Cloves of garlic
• 4 Large potatoes, thick slices
• 2 carrots, thick slices
• 1 large bunch fresh herbs
• Apple cider
• Fresh parsley, chopped

"Bacon" means cut of pork except ham. What Americans call bacon, are called "rashers" or "streaky rashers". You will want any thick cut of pork.

Fry bacon until crisp (keep the grease from the bacon). Place bacon in a large cooking pot. Brown sausage in the bacon grease, then place it in the pot. Soften the onions and whole garlic cloves in the grease, then add to the pot with the potatoes and carrots. Mix in the herbs and cover in the cider. Cook 1 1/2 hours over a medium heat ( WARRING: Do not bring to a boil). Garnish with chopped parsley.