Irish Coddle

Recipe makes 6 servings

Whatcha Need

• 1 pound thick bacon, cut into 1-inch pieces
• 1 pound mild pork sausage links, cut into 1-inch pieces
• 2 large white onions, halves and cut into thin slices
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ¾ cup fresh parsley, finely chopped
• 3 pounds russet potatoes, peeled and cut into 1-inch cubes
• Soda bread for serving

Whatcha Do

1. Preheat oven to 300℉.
2. To a large Dutch oven set over medium heat, add the bacon. Cook stirring occasionally, until the fat is rendered, about 10 minutes.
3. Increase heat to medium-high, add the sausage, and continue to cooking until bacon and sausage are nicely browned.
4. Using a slotted spoon, transfer the sausage and bacon to a plate.
5. Drain most of the fat from the pot and return to medium heat. Add the onions, salt, and ¼ cup water. Using a wooden spoon, scrape up the browned bits from the bottom of the pot.
6. Stir in the black pepper, and half of the parsley. Return the bacon and sausage to the pot, then add the potatoes and about 2 cups water. Bring to a boil.
7. Cover and transfer the pot to the oven. Bake for about 2 hours, checking after about an hour to see of more water is needed, until the onions are very tender and liquid has reduced slightly.
8. Remove from the oven, garnish with the remaining parsley and serve with slices of soda bread.