Dublin Coddle

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1. 1Step 1: Preheat the oven to 350°F. Spray a 13 x 9 inch casserole with cooking spray and set aside.
2. 2Step 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. 3Step 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.
4. 4Step 4: 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.
5. 5Step 5: 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.
6. 6Step 6: Tuck bay leaves into the mixture then pour chicken stock over the top. Cover tightly with aluminum foil and place into the oven.
7. 7Step 7: 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.
8. 8Step 8: Remove bay leaves and sprinkle with reserved parsley, just before serving.