Recipe
Ingredients
- 6 slices thick sliced bacon (cut in ½ inch pieces)
- 1 pound pork sausages (cut in large bite sized pieces)
- 1 medium yellow or white onion (cut in slices from pole to pole)
- 3 medium carrots (cut in thick slices)
- 3-4 cups chicken broth (or water)
- 1 salt and pepper to taste
- 1 cup fresh parsley
- 2-3 pounds potatoes (peeled and cut in large chunks)
Instructions
- Preheat oven to 350°F.
- In a Dutch oven cook bacon over medium heat just until it starts to crisp. Stir in the sliced sausage, cook until the sausages start to brown, about 3-5 minutes. Use a slotted spoon to remove the meat and set aside. Drain the fat, leaving only a small amount6 slices thick sliced bacon, 1 pound pork sausages
- Add onions and carrots to the pot, cook over medium heat until softened, about 2-3 minutes1 medium yellow or white onion, 3 medium carrots
- Add about ½ cup of the broth to the pot and scrap down the bottom to release the browned bits.3-4 cups chicken broth
- Add the meats back to the pot with a tablespoon of parsley and salt and pepper to taste. Stir together.1 salt and pepper to taste, 1 cup fresh parsley
- Top with potatoes and sprinkle with another tablespoon of parsley. Do not stir2-3 pounds potatoes
- Pour enough broth to come about halfway up the potatoes, about 2-3 cups.
- Cover with lid or several layers of foil. Cook for 45 minutes.
- Remove from oven and add additional broth if needed. The liquid should be thickening, but should not be completely evaporated.
- Replace lid, return to the oven and cook for another 30 minutes.
- Remove from oven and remove lid, sprinkle with remaining parsley before serving.