Dublin Coddle with Sausages

Preheat your oven to 325ºF (163ºC).

In a large, oven-safe casserole dish or Dutch oven, brown the sausages over medium heat until they are golden on all sides.

Remove the sausages and set them aside.

In the same pot, add the diced bacon and cook until it becomes crispy.

Remove some excess fat if needed.

Add sliced potatoes, onions, minced garlic and carrots to the pot. Stir to combine and cook for a few minutes until the vegetables start to soften.

Pour in the chicken or vegetable broth, scraping the bottom of the pot to release any flavorful bits.

Season with salt and pepper.

Place the browned sausages back into the pot, nestled among the vegetables.

Cover the pot and transfer it to the preheated oven.

Bake for approximately 1.5 to 2 hours, or until the potatoes are tender and the flavors have melded together.

Remove from the oven and check the seasoning, adjusting if necessary.

Serve the Dublin Coddle hot, garnished with chopped fresh parsley.