Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes.
Remove the sausages and bacon and save the liquid. Cut each sausage into half. Cut potatoes into thick slices. Thickly slice onions. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the bacon and half the sausage.
Repeat the layering again, ending with a layer of potatoes. Pour the reserved stock over all and season to taste. Sprinkle parsley over all. Cover and simmer gently for about an hour or more. Adjust the seasoning. You can serve as it is, or you can remove the sausages, and set under a grill to brown them, then return to the 'coddle.'
Contributor: Donna Simons
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Eamon De Valera was the first President of the Irish Republic. He was born in Manhattan, New York City.