Dublin Coddle

Instructions

1. 1

   Preheat your oven to 300°F (150°C).

2. 2

   In a large skillet over medium heat, cook the sausages and bacon until they are browned. Remove them from the skillet and cut the sausages into large pieces and the bacon into bite-size pieces.

3. 3

   In the same skillet, add the sliced onions and cook until they are soft and translucent. Add the minced garlic and cook for another minute.

4. 4

   In a large ovenproof pot or Dutch oven, layer the sliced potatoes, cooked onions and garlic, sliced carrots, and the browned sausages and bacon.

5. 5

   Pour the chicken stock over the layers in the pot. The stock should almost cover the ingredients. If it doesn't, add a little water until it does.

6. 6

   Season with salt and pepper to taste, and sprinkle the chopped fresh parsley on top.

7. 7

   Cover the pot with a lid or aluminum foil and place it in the preheated oven.

8. 8

   Cook for about

9. 9

   5 to 2 hours, or until the potatoes are tender and the flavors have melded together.

10. 10

    Check the seasoning and adjust if necessary before serving. Serve hot directly from the pot.