POTATOES AND SAUSAGE WITH PARSLEY

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Potatoes and Sausage with Parsley image

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

Provided by Sharon Ryan

Categories     Herb     Pork     Potato     Bacon     Sausage     Winter     Bon Appétit     Ireland

Yield Serves 6

Number Of Ingredients 6

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

Steps:

  • 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.
  • Uncover pan. Boil until liquids are slightly reduced, about 5 minutes. Sprinkle with 2 tablespoons parsley.

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