Name: Potatoes and Sausage with Parsley
Yield: Serves 6
Ingredients: 3 to 3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces; 4 tablespoons chopped fresh parsley; 2 onions, cut into 3/4- to 1-inch pieces; 1 pound breakfast sausage links, cut into 1-inch pieces; 4 bacon slices, coarsely chopped; 1 14 1/2-ounce can beef broth

Called Dublin coddle, this traditional Irish dish is a quick main course.

Recipe information

Yield
Serves 6

Ingredients

3 to 3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces

4 tablespoons chopped fresh parsley

2 onions, cut into 3/4- to 1-inch pieces

1 pound breakfast sausage links, cut into 1-inch pieces

4 bacon slices, coarsely chopped

1 14 1/2-ounce can beef broth

Preparation

Step 1
Arrange potatoes in bottom of heavy large saucepan; sprinkle with 1 tablespoon parsley. Top with onions; sprinkle with 1 tablespoon parsley. Top with sausage and bacon. Pour broth over. Season with pepper. Bring to boil over high heat. Cover pan. Reduce heat to medium-low; simmer until potatoes are tender and sausage is cooked through, about 40 minutes.
Step 2
Uncover pan. Boil until liquids are slightly reduced, about 5 minutes. Sprinkle with 2 tablespoons parsley.

TagsIrish European Sausage Meat Russet Potato Potato Root Vegetable Vegetable Onion Bacon Cured Meat Main Dinner Nut Free Gluten Free Dairy Free One-Pot Meals Weeknight Meals Easy Simmer Winter Fall Bon Appétit

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