Dublin Coddle

In a large, heavy Dutch oven, heat the butter or oil over medium high heat. Add the sausages and cook until browned on all sides. Remove sausages from the pan.
1 tablespoon butter or oil, 12 ounces small mild sausages in casings
While the sausages brown, cut the onion into thick slices. Peel and cut the potatoes into thick slices and cut the Canadian bacon in one-inch wide pieces.
1 large yellow onion, 3 large baking potatoes, 12 ounces Canadian bacon
Add the ingredients to the Dutch oven making layers of onion, potatoes, sausages, and Canadian bacon. As you make layers, salt and pepper each layer of potatoes and sprinkle over a little fresh thyme. Continue layering until all ingredients are used.
Salt, Pepper, Fresh thyme
Add the chicken stock or broth to the pan along with enough water to bring the liquid to the top of the layered ingredients.
4 cups chicken stock or broth
Bring the contents of the pot to a boil and then either (1) reduce the heat to low, cover and simmer for 45-60 minutes until the potatoes are tender. Turn off the heat and let sit until ready to serve. Bring back to the boil and stir in the parsley before serving. Or (2) cover and transfer to a 300 degree oven to cook for 3-4 hours. When ready to serve, gently stir in the parsley.
3 tablespoons chopped fresh parsley
Serve with Irish soda bread spread generously with butter.