Potatoes and Sausage with Parsley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Called Dublin coddle, this traditional Irish dish is a quick main course. Ingredients:
3 to 3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces |
4 tablespoons chopped fresh celery |
2 onions, cut into 3/4- to 1-inch pieces |
1 pound breakfast sausage links, cut into 1-inch pieces |
4 bacon slices, coarsely chopped |
1 14 1/2-ounce can beef broth |
Directions:
1. Arrange potatoes in bottom of heavy large saucepan; sprinkle with 1 tablespoon parsley. Top with onions; sprinkle with 1 tablespoon parsley. Top with sausage and bacon. Pour broth over. Season with pepper. Bring to boil over high heat. Cover pan. Reduce heat to medium-low; simmer until potatoes are tender and sausage is cooked through, about 40 minutes.
2. Uncover pan. Boil until liquids are slightly reduced, about 5 minutes. Sprinkle with 2 tablespoons parsley.
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