10 strips thick-cut bacon, cut into 1-inch pieces
5 Charcutnuvo Smoked Pork and Beef Sausages
3 small yellow onions, sliced
2 lbs russet potatoes, chopped into 1 inch pieces
2 cups chicken broth
½ tsp thyme
1 tsp rosemary
3 tablespoons minced fresh parsley
2 garlic cloves, minced
8 oz stout beer (optional)
Preheat the oven to 300 degrees.
Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy. 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.
Saute the onions until soft, then add in the garlic and saute until fragrant. Pour in the beer to deglaze the pot and scrape up any brown bits from the bottom.
Remove dutch oven from the burner and layer, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes and then add rosemary and thyme, and the remaining minced parsley.
Pour broth over top and cover and place back onto the burner. Bring liquids to a boil before transferring pot to a preheated oven for 1 hour or until the potatoes are fork tender. Ladle into bowls and enjoy!