Dublin Coddle

Ingredients

Salt

to taste

Black pepper

to taste

Fresh parsley

a handful, chopped (for garnish)

Chicken broth

4 cups

Potatoes

4 medium, peeled and sliced

Onions

2 large, thinly sliced

Bacon

8 ounces, chopped

Sausages

1 pound (preferably irish pork sausages)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the sausages until browned on all sides, about 5-7 minutes. Remove the sausages from the skillet and set aside.
3. In the same skillet, add the chopped bacon and cook until crispy, approximately 4-5 minutes. Remove the bacon and set aside, leaving the rendered fat in the skillet.
4. In a large oven-safe pot or casserole dish, layer the sliced onions, followed by the potatoes, cooked sausages, and crispy bacon.
5. Pour the chicken broth over the layered ingredients, ensuring they are well covered. Season generously with salt and pepper.
6. Cover the pot with a lid or aluminum foil and bake in the preheated oven for 1 hour.
7. After 1 hour, remove the lid or foil and continue baking for an additional 30 minutes, until the potatoes are tender and the top is golden brown.
8. Remove from the oven and let rest for a few minutes. Garnish with freshly chopped parsley before serving.