Irish Coddle, a warming bowl on St. Patrick's Day.

This recipe is perfect for St. Patrick's Day or a cold rainy fall day.  Simple, almost humble, ingredients that creates a rich Irish stew to warm you up.  It is a perfect way to enjoy the day without having to spend the money on a brisket.  

Irish Coddle
8 slices thick cut bacon, chopped
2 lbs good sausage links
6 cloves garlic, chopped
1 onion, diced
1 large leek, sliced thin
2 TB minced parsley
3 lbs potatoes, cut into large bite sized pieces
2-3 cups chicken stock
Salt and pepper to taste
 
Directions:  pre heat oven to 300.  In a 7qt dutch oven, cook bacon at medium heat.  Once crispy, add garlic.  Cook for 2 minutes.  Remove bacon and garlic and place on a paper towel lined plate.  Set aside
 
Add sausages to dutch oven and cook in the bacon fat.  About 3 to 4 minutes per side.  Remove and cut into thirds.
 
Remove the pot from the burner and layer in potatoes, seasoning with generous pinch (or two) kosher salt, some freshly ground black pepper, and half of the parsley. Next layer in the onions, leeks, sausages (and any accumulated juices), cooked bacon and garlic and the rest of the parsley.
 
Pour broth over top - if you like extra broth add 3 cups. Cover with the lid and place into your preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender.  Remove from oven and ladle into bowls, top with chopped parsley and crusty bread if desired.