Dublin Coddle

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1. 1Step 1: Add the stock to a large stock pot or Dutch oven (5-quart) with lid. Bring to a boil.
2. 2Step 2: Add the whole sausages and bacon pieces and allow to boil, covered, for 5 minutes.
3. 3Step 3: Remove bacon and sausages from the pot and reserve the stock separately.
4. 4Step 4: Slice each sausage into 4-5 pieces each about 1 to 2 inches in length.
5. 5Step 5: In the stock pot, place a layer of potatoes (using 1/3 of the sliced potatoes) covered by a layer of onions (using 1/2 the onions). Cover with half the bacon and half of the sausage. Repeat ending with a layer of potatoes.
6. 6Step 6: Simmer on low, covered, on for one hour. Season as needed. Serve hot.