Dublin Coddle

Instructions

1. Prepare the meat
   In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until it begins to crisp, about 5 minutes. Add the sausages and brown on all sides, about 5 minutes. Remove the bacon and sausages and set aside, leaving the fat in the pot.
2. Sauté the vegetables
   Add the sliced onions and garlic to the pot and cook in the bacon fat until they begin to soften, about 3-4 minutes. Stir occasionally to prevent burning.
3. Layer the ingredients
   Return half the bacon and sausages to the pot. Layer half the potatoes and carrots on top. Sprinkle with half the herbs, salt, and pepper. Repeat with the remaining bacon, sausages, potatoes, carrots, and herbs.
4. Add the liquid
   Pour the chicken stock or water over the ingredients, along with the apple cider vinegar. The liquid should come about halfway up the ingredients, not completely covering them.
5. Simmer gently
   Bring to a simmer, then reduce heat to low. Cover with a tight-fitting lid and cook gently for about 1 hour to 1 hour 15 minutes, until the potatoes and carrots are tender and the flavors have melded together.
6. Rest and serve
   Remove from heat and let stand, covered, for 10 minutes before serving. This allows the flavors to settle. Sprinkle with additional fresh parsley before serving in bowls.