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

Steps

1. 1Cook 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. 2Cook sausages in the hot bacon drippings until evenly browned, 3 to 5 minutes per side; add to the pot with the bacon.
3. 3Cook 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. 4Place 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. 5Layer the potatoes and carrots atop the mixture so the spice satchel rests in the middle of the ingredients.
6. 6Pour enough apple cider into the pot to cover the ingredients completely.
7. 7Place the pot over medium heat; bring to a simmer and cook, taking care to not boil, about 90 minutes.
8. 8Garnish with parsley to serve.