Start with the coddle. Cut the bacon into large pieces and slowly render the fat out in a large dutch oven. European bacon is not the same as American bacon. There is far less fat on it. If you are using Irish or European bacon, add just a little fat to the bottom of the pan.

Cut the sausage into 1 to 2 inch pieces and add them to the bacon. Cook on low until the sausage are cooked through.

When they are browned, remove them from the pan and set aside.

Add 1/8 cup of water to the pan and deglaze the bottom. Add the onions and just a pinch of kosher salt and simmer gently until the onions are softening and the bottom of the pan is fully deglazed.

Layer the potatoes, parsley and meat into the pan, then add enough water to cover. Add some salt and fresh cracked pepper to taste.

Cover the pan and bake at 300 degrees for about 1-1/2 hours. Remove it from the oven and add the stout.

Return to the oven, uncovered for about another 30 to 45 minutes. Take it out of the oven and put the cover on to keep it warm.

While the coddle is cooking, get the bread ready.

Serve hot with warm bread.