Preparation Steps

• Preheat the oven to 425°F.
• In a large saucepan, combine the beef broth, sliced sausages, and bacon and bring to a boil. Reduce heat to low and simmer for 10 minutes. Using a skimmer slotted spoon, spoon out the sausages and bacon, transfer them to a bowl, and reserve the broth.
• Lightly grease a Dutch oven or casserole dish with cooking spray. Spread one-third of the potatoes on the bottom of the dish. Arrange 1/3 of the onions and carrots over the potatoes, and season it all with some salt and pepper.
• Spread a layer of the previously prepared sausages and bacon over the layer of onions. Continue to layer all the ingredients two more times, seasoning with salt and pepper as you go along.
• Pour the reserved broth over the entire dish. Cover with a lid and bake in the oven for 40 minutes. Remove the cover and if the mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes or until lightly browned on top.
• Remove the Dublin coddle from the oven and let it rest for 5 to 10 minutes. Ladle it into bowls, garnish with fresh parsley, and serve.