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Ingredients: 1 pound thick-cut bacon, cut into 1-inch pieces 1 pound of Cumberland sausage or any mild pork sausage, cut into 1-inch pieces 2 large white onions, halved and thinly sliced Kosher salt 1 cup fresh parsley leaves, finely chopped Freshly ground black pepper 3 pounds russet potatoes, peeled and quartered ¼ cup Irish stout, such as Guinness, optional Irish soda bread for serving Directions: Preheat oven to 300 degrees Add the bacon to a large Dutch oven and set over medium heat. Cook, stirring occasionally, until the fat renders, about 10 minutes. Add sausage and increase the heat to medium-high. Continue to cook, stirring occasionally, until the bacon and sausage are nicely browned, about 10 more minutes. Remove the pot from the heat and use a slotted spoon to transfer the bacon and sausage to a plate.
