Manx Coddle

Method

Peel and slice the potatoes into rounds about 5mm thick, and slice the onions into rings. Chop the bacon into chunks and cut the sausages in half. Layer the potatoes, onions, bacon and sausages in a large heavy-bottomed pot or casserole dish, seasoning each layer with salt and pepper. Pour the stock over the ingredients until just covered. Dot the top with butter, cover with a lid and simmer gently for about 45 minutes until the potatoes are tender and the sausages cooked through. Finish with fresh parsley and serve directly from the pot.