10slicesthick-cut applewood baconcut into 1-inch pieces
1¾poundquality pork sausageabout 6 links
2tablespoonsminced fresh parsley
3½poundsrusset potatoesroughly peeled and diced into large bite-size pieces
kosher saltto taste
black pepperto taste
2cupslow-sodium chicken broth
Preheat oven to 300 degrees.
Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy, about 18-20 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
Sear sausages for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
Remove the pot from the burner and layer, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes and then a few pinches of both salt and pepper and the remaining minced parsley.
Pour broth over top, cover and place back onto burner. Bring liquids to a boil before transferring pot to preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender.
Remove and ladle into bowls with a little of the broth abd serve immediately with crusty bread.