In the Kitchen...

Dublin Coddle

by Salina Nagle 

1 package pork sausage (I used bratwurst) 

1.5 pound bacon chopped small

1 large onion small chop

3 cups carrots chopped 

1 small to medium cabbage, chopped bite-sized

2 quarts stock

1 tablespoon each:

 chopped garlic 

pepper 

onion powder 

oregano 

parsley 

table seasoning blend

Crisp your bacon and remove from the pan, setting aside 

Cook the sausage in pot and remove once mostly cooked

Put chopped garlic in bacon fat and start to brown

Add onions and carrots to the garlic and cook down for a few minutes before adding in the cabbage and meats. 

Add in stock and seasonings

Bring to a boil before reducing the heat to a simmer until ready to serve