Dublin Coddle (Irish Sausage and Potato Stew)

Perhaps one of my favorite *winter* dishes to make when it's cold out and I've had enough of pot roast or such, it's still quite nice on cooler summer days like I've been enjoying today. It's also great when one is feeling a little down being a classic comfort meal for so many, myself included.

While there are a few different ways to approach cooking it and ingredients you can use, the absolute basics are fairly simple. Potatoes, bacon, and (pork) sausages!

**Ingredients**

* 8 strips of thick cut bacon, cut into 1 inch slices * 3 yellow onions, diced large * 1 cup of green onions * 4 cloves of garlic, minced * 1/4 cup chopped parsley, 1tbsp of fresh thyme leaves, 2tbsp butter * 1 cup of reduced sodium beef broth (or beer) * 4 cups of reduced sodium chicken broth * 3lb Yukon gold potatoes, peeled and quartered * 6 large pork sausages

**Directions**

1. Cook bacon in a Dutch oven or a large oven-safe pot with a lid over medium heat, turning occasionally, until evenly browned, about 10 minutes. Add butter, onions, and pinch of salt, and cook until onions are soft and translucent. Add garlic, and green onions, and cook stirring for 2 minutes. 2. Pour in beef broth, raise heat to high, and cook, stirring occasionally, until broth has reduced by about 75%. While the beef broth is reducing, season with thyme, parsley, black pepper, salt, and pinch cayenne. Once the broth has reduced, add potatoes and the 4 cups of chicken broth and bring to a simmer. 3. Preheat the oven to 300 degrees F (150 degrees C for those across the pond). 4. Prick sausage on both sides, and add to the pot on top of the other ingredients. 5. Cover and place pot into the preheated oven. Cook for about 2 1/2 hours. Remove the lid, and continue cooking uncovered for about 1 more hour. 6. Remove from oven and skim excess fat from top before serving. Garnish top with more green onions, if desired, and enjoy!