Dublin coddle
INGREDIENTS
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12 ounces potato, peeled and cut into 3/4-inch cubes (more or less)
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1 1/4 cups finely chopped onion
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8 ounces breakfast sausages, each cut into 4 pieces
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2 1/2 cups leftover bacon cooking liquid, chicken stock, or water
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Salt and freshly ground black pepper
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3 1/2 ounces leftover boiled or fried bacon, torn or cut into 1/2- to 3/4-inch chunks (more or less)
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1 tablespoon finely chopped fresh parsley
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