Dublin Coddle

Ingredients

Salt

to taste

Pepper

to taste

Fresh parsley

for garnish, chopped

Chicken broth

4 cups

Potatoes

4 medium, peeled and sliced

Onions

2 medium, thinly sliced

Bacon

6 slices, chopped

Sausages

6 irish sausages, preferably pork

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, cook the sausages over medium heat until browned on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the chopped bacon and cook until crispy. Remove from the skillet and drain on paper towels.
4. In a large pot or Dutch oven, layer the sliced onions, followed by the sliced potatoes, browned sausages, and crispy bacon.
5. Pour the chicken broth over the layered ingredients in the pot. Season generously with salt and pepper to taste.
6. Cover the pot with a lid and place it in the preheated oven. Cook for 1 hour.
7. After 1 hour, remove the lid and continue cooking for an additional 30 minutes, or until the potatoes are tender and the flavors have melded together beautifully.
8. Before serving, sprinkle with fresh chopped parsley for a touch of color and freshness.