- 10 slices bacon, cut into 1" pieces
- 2 lbs potatoes, peeled and sliced into 1/2" thick rounds
- 2 onions, sliced into 1/2" thick rings
- Salt & freshly ground pepper, to taste
- 3 T chopped parsley, divided
- 2 c beef broth
1 pkg Mulay's bangers
1. Preheat the oven to 300. In large, heavy bottom oven proof pan with tight fitting lid (a dutch oven if you have it) cook the chopped bacon over medium high heat, stirring frequently, until crisp. Remove from the pan with a slotted spoon and drain on a paper towel.
- 2. Next, brown the bangers in the reserved bacon fat for a few minutes, just until just brown, not fully cooked. Remove the sausages and set aside. Discard any leftover bacon fat.
- 3. Layer half of the sliced potatoes on the bottom of the hot pan, half of the sliced potatoes, half of the sliced onions, salt and pepper, half of the bacon, and 1T of parsley then repeat. Place the bangers on top and pour the beef broth over everything.
- 4. Cover the pan with the lid and place it in the oven. Bake for 3 hours, checking halfway through cooking to make sure the liquid hasn't all dried up. Add another cup of broth if necessary to keep about 1” of liquid covering the bottom of the pot at all times.
- 5. Remove from oven and sprinkle with remaining tablespoon of chopped parsley before serving.
- Note: You could easily make this in the crockpot just completing steps 2-3 in a large pan and then layering everything in a large crockpot and cooking it on high for 4 hours or on low for 6-8 hours.