Prep 15 mins
Cook 1 hr 15 mins
One of Eire's finer contributions to the culinary world. This stuff will stick to your ribs.
- 2 lbs seasoned pork sausage
- 2 large diced onions
- 1 lb lean bacon
- 2 cloves garlic, sliced
- 4 large potatoes, peeled and sliced
- 2 carrots, sliced
- pepper (to season)
- hard alcoholic cider or cider
- Heat some oil in a pan, add onions and garlic and fry until soft.
- Put sausages, bacon, potatoes, and carrots in the pan with the onions and garlic.
- Cover with cider and cook over moderate heat for 1 hour.
WOW! It was sooo good that I ate 2 bowls when it was done cooking. I used 1/2 hot pork and 1/2 regular but the cider really balanced out the hot pork nicely. I'm now trying to figure out ways to slim it down before I'm the size of Dublin.
I thought I'd better get my review in for this. It's become a staple around our house. Wonderful for breakfast, lunch or dinner. Sometimes we vary it by melting some cheese over the top.
Honestly, I was very skeptical on cooking the whole thing in hard cider. However, it turned out fantastic! I used Woodchuck Hard Cider for this recipe. After an hour of simmering, the ingredients absorbed the sweetness from the cider, leaving a wonderful alcohol aroma in the soup. My DH loved it! Thanks for the recipe!