Traditional Irish One-Pot Meal (Print Version)

# Ingredients:

01 - 12 ounces thick bacon or rashers, cut into 1-inch pieces
02 - 1 pound pork sausage (Irish bangers or bratwurst)
03 - 6 medium potatoes, peeled, cut into ¼ inch slices then halved
04 - 3 yellow onions, cut in ¼ inch slices
05 - ⅓ cup fresh parsley, chopped
06 - 4 cups beef broth
07 - ¼ teaspoon freshly ground black pepper

# Instructions:

01 - In a large Dutch oven, cook the bacon until golden brown and crispy. Transfer the cooked bacon to a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease in the pot.
02 - Using the reserved bacon grease, brown the sausages for 2-3 minutes per side over medium heat. Transfer the sausages to a large cutting board, allow to cool slightly, then cut into one-inch pieces.
03 - Turn the heat up to medium-high and deglaze the pot by pouring in ½ cup of the beef broth. Use a wooden turner or spoon to scrape any browned bits off the bottom of the pot.
04 - In the Dutch oven, layer the ingredients in this order: onion, bacon, half of the parsley, half the potatoes, sausage, remaining potatoes, remaining parsley, and black pepper.
05 - Pour the remaining beef broth over the layered ingredients in the pot. Cover the pot with two layers of aluminum foil or use an oven-proof lid.
06 - Cook in the oven at 450°F for 40 minutes. Remove the foil or lid and continue cooking for another 25 minutes, or until the vegetables develop a nice brown color. Optionally, add a few pats of butter on top during the final 25 minutes of cooking.
07 - Garnish with a sprinkle of freshly chopped parsley and a few cracks of black pepper. Ladle into individual bowls and serve with Irish brown bread or soda bread.

# Notes:

01 - A heavy-bottomed Dutch oven is recommended as it conducts heat evenly and prevents burning.
02 - Additional salt is typically not needed due to the salt content in the sausage and bacon.
03 - For a low and slow cooking method, try baking at 300°F for 3 to 5 hours instead.
04 - For a browner top, add a few pats of butter during the last 30 minutes of cooking.

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