“41st. & Dunbar”
5639 Dunbar Street
Vancouver, B.C.

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Dublin Coddle

♣  One pound CTC smoked Irish back bacon

♣  Two pounds CTC Dubliner Irish Sausage

♣  Vegetable oil

♣  Two large onions, sliced

♣  Two cloves of garlic

♣  Four large potatoes, sliced thick

♣  Two medium carrots, sliced in rounds

♣  1 bouquet garni (large bunch of fresh herbs tied with string, black pepper)

♣  Apple Juice or apple cider enough to cover Coddle

♣  Fresh parsley, for garnish

English Back Bacon


Brown the sausages, but do not overcook. Brown bacon, but do not crisp. Pour a light layer of vegetable oil on the bottom of a cooking pot. Layer the sausages, potatoes, bacon, sliced onions, and sliced carrots. Chop up cloves of garlic and add to layers. Insert garni in center of casserole. Cover with apple cider. The perfect way to cook it is in a heavy casserole pot in a very low oven at 250F. A slow simmer for 1 1/2 to 2 hours allows the flavours to blend. When cooked, serve and garnish with chopped parsley.

Makes 6 servings.

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