Dublin Coddle

Ingredients

• 1/2 lb thick cut Applewood smoked bacon (cut into 1 inch pieces)
• 1 large onion (cut into wedges)
• 1 1/2 - 2 lbs pork sausages (sliced into 2 inch pieces)
• 3 lb Yukon gold potatoes (1/3 inch slices)
• 3 cups chicken stock
• 1 tsp salt (may use garlic salt for more flavor) (adjust to taste)
• 1 tsp freshly ground black pepper (adjust to taste)
• 3-4 medium bay leaves
• 3 Tbsp chopped fresh Italian parsley (divided)

Instructions

1. 1

   Preheat the oven to 350°F. Spray a 13 x 9 inch casserole with cooking spray and set aside.

2. 2

   In a large skillet over medium-high heat cook the sliced bacon until crisp. Remove with a slotted spoon to paper towels to drain. Reserve 1/4 cup in pan.

3. 3

   Add the pork sausages to the bacon drippings, cooking for around 3 minutes just until browned on both sides. They don't have to be fully cooked, they'll finish cooking in the oven. Remove the sausages from the pan. Toss the onion wedges into the hot pan for 1-2 minutes to deglaze and season the onion wedges with drippings. Remove from the stovetop.

4. 4

   In the bottom of the casserole begin layering with 1/2 of everything beginning with potatoes, pork sausages, onion wedges, and bacon. Season each layer with salt and black pepper and 1 Tbsp parsley. Adjust salt and pepper to your taste. Repeat, ending with potatoes. Reserve 1 Tbsp parsley for the top after baking.

5. 5

   Tuck bay leaves into the mixture then pour chicken stock over the top. Cover tightly with aluminum foil and place into the oven.

6. 6

   Bake for 1½ hours covered. Uncover and continue to bake another 15 minutes OR until the potatoes are fork tender and the top is golden. Broil to brown further, if desired.

7. 7

   Remove bay leaves and sprinkle with reserved parsley, just before serving.