Dublin Coddle

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1. 1Step 1: Preheat the oven to 300 degrees F.
2. 2Step 2: Place a large Dutch oven on the stove over medium-high heat and add the diced bacon. Cook until golden brown, about 5 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate to soak up excess grease. Reserve.
3. 3Step 3: Add the sausages to the pot and brown on all sides, about 2 minutes per side. Remove and reserve.
4. 4Step 4: Discard most of the fat from the pot, leaving just a couple tablespoons. Add the onions and sauté until they begin to brown, 3-4 minutes. Add a little vegetable oil if needed. Then add the garlic and sauté until fragrant, 1-2 minutes.
5. 5Step 5: Optional: Pour the beer into the pot to deglaze, cooking and scraping all the browned bits from the bottom, until almost all evaporated. Remove the onions and reserve.
6. 6Step 6: Remove the Dutch oven from the heat.
7. 7Step 7: Add half the potatoes to the bottom of the pot. Season with black pepper and sprinkle some chopped parsley. Then add half the onions and top with half the cooked bacon. Repeat with another potato layer seasoned with pepper and parsley, followed by onions and bacon. Finish by layering the sausages, whole or cut into chunks.
8. 8Step 8: Pour the chicken broth over the layers. Bring the pot back to the stove and bring to a boil over medium-high heat.
9. 9Step 9: Cover the pot and transfer to the oven. Cook for at least 2 hours (and up to 4 hours), checking every now and then to see if more liquid needs to be added. There should be at least 1 inch of liquid at the bottom of the pot at all times to prevent burning.
10. 10Step 10: Taste and season with salt and pepper, if needed.
11. 11Step 11: Garnish with more parsley and serve.