Coddle

Name: Coddle
Ingredients: 1 pound bacon; 2 pounds pork sausages; 2 large onion, chopped; 2 cloves garlic; 1 teaspoon caraway seeds; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh sage; 1 teaspoon chopped fresh thyme; 1 bay leaf; 4 large potatoes, thinly sliced; 2 carrots, thickly sliced; 3/4 cup apple cider, or more as needed; 2 tablespoons chopped fresh parsley, or to taste

13 ingredients

8 steps

Ingredients

1 pound bacon
2 pounds pork sausages
2 large onion, chopped
2 cloves garlic
1 teaspoon caraway seeds
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 bay leaf
4 large potatoes, thinly sliced
2 carrots, thickly sliced
3/4 cup apple cider, or more as needed
2 tablespoons chopped fresh parsley, or to taste

Directions

1

Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; transfer to a large pot, reserving the drippings in the skillet.
2

Cook sausages in the hot bacon drippings until evenly browned, 3 to 5 minutes per side; add to the pot with the bacon.
3

Cook and stir onion and garlic cloves in the bacon drippings until tender, 5 to 7 minutes; transfer to the pot with the bacon and sausages.
4

Place the caraway seeds, rosemary, sage, thyme, and bay leaf onto the center of a 8-inch square piece of cheesecloth. Gather together the edges of the cheesecloth and tie with kitchen twine to secure.
5

Layer the potatoes and carrots atop the mixture so the spice satchel rests in the middle of the ingredients.
6

Pour enough apple cider into the pot to cover the ingredients completely.
7

Place the pot over medium heat; bring to a simmer and cook, taking care to not boil, about 90 minutes.
8

Garnish with parsley to serve.