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Dublin Coodle
WINE:
Color: Red, Varietal: Zinfandel, Vineyard: Seghesio, Year: 2006, Region: Sonoma Valley
FOOD:
Meat - Beef
RECIPE:
1 pound of pork sausages
1 pound of rashers of bacon (sliced)
1 large or 2 medium onions, sliced
5 carrots
5 medium potatoes (the non floury type is best)
1 chicken or vegetable stock cube
Pince (pinch) of mixed herbs
Salt and Pepper to taste

1. Peel and half the potatoes. Scrub the carrots and cut them into coins. Put the meat and vegetables into a large pot and cover with water.
2. Bring to the boil and simmer for about 1 hour, until the meat is cooked and the vegetables are tender. Add the stock cubes, herbs and the salt and pepper.
3. Continue simmering for another 15 minutes to allow the flavours to combine. Serve with crusty bread or rolls.

Makes 5 to 6 servings.
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