Dublin Coddle

Ingredients:

• 1/2 pound bacon
• 1 pound sausages
• 2 large onions
• 2 cloves garlic
• 2 pounds potatoes
• 1 carton chicken broth
• 1 bunch parsley
• Optional: beer (stout)

Method:

1. Cook the bacon until golden brown.
2. Brown the sausage on all sides. Believe me, this makes all the difference in this stew. Browned, caramelized sausage > Boring boiled sausage. 
3. Cook the aromatics: Sauté the onions until beginning to brown. Add the garlic and cook until fragrant. Optional: you can add 1 cup of beer to deglaze the pot and add more flavor to the dish.
4. Create the layers: Off the heat, start by scattering half the potatoes on the bottom of the pot. Season with pepper and sprinkle chopped parsley.
5. Top with half the onions/garlic and half the bacon.
6. Add the remaining potatoes, seasoning with pepper and sprinkling parsley.
7. Layer the rest of the onions and bacon. 
8. Finish with a layer of the sausages. You can place them whole or cut them into smaller pieces.
9. Braise in the oven for 2 hours: Pour the broth. Bring to a boil on the stove, then cover and cook in the oven for at least 2 hours (or up to 4 hours).

Source: Oliviacuisine.com

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