Coddle Recipe
- 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
- 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.
- Cook sausages in the hot bacon drippings until evenly browned, 3 to 5 minutes per side; add to the pot with the bacon.
- 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.
- 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.
- Layer the potatoes and carrots atop the mixture so the spice satchel rests in the middle of the ingredients.
- Pour enough apple cider into the pot to cover the ingredients completely.
- Place the pot over medium heat; bring to a simmer and cook, taking care to not boil, about 90 minutes.
- Garnish with parsley to serve.
