Realizing immediately that the whole is so MUCH I can't, I decided to take only half the number of ingredients. So let's go! To start I propose to take up the potatoes. It is necessary to sort by size/value. Small "potatoes" do not touch, but the big ones should be cut into 4 pieces. By the way, if you come across the middle, probably will have to saw them in half)

Next, turn the sausages and bacon. The bacon should be cut into slices approximately 3-by-3, a width of half a millimeter, and sausage - sized "one bite" (some sausages do prefer not to cut and leave as is) and fry them until their beautiful colors. After that, you may need to dry them on a paper towel to get rid of excess fat.

Then, you should chop the onions and mince the parsley. Onions, in my case, was chopped finely enough, but if you prefer to have more "feel" in the finished dish, you can cut it in half rings.

Next, you need to put in a baking dish (always with a lid!) or pot the ingredients in the following order: onions, bacon, sausage, potatoes. If the form/pot allow, the layers can be repeated until, until you run out of disk space or the ingredients themselves. It is recommended that each layer sprinkle with chopped parsley and ground pepper. Salt is more difficult, do not dare to recommend to add more than a pinch, because the sausages and bacon are already very salty!!! To complete the picture of the required liquid. You can use just water, water's cube, but I decided not to miss the event and try to use chicken broth. In any case, what would You choose, that something (boil) pour the contents of the forms/pot so that the liquid reached the last layer, ideally cover it.

And finally, it's time to put the mold/pot in a preheated 150 degree oven, cover with a lid, you can even first with foil and then a lid for greater seal and wait for about an hour, and then to see what's really going on inside. In the form of/the pot must always remain fluid, it is necessary to monitor and add the required amount. In the oven form/pot, by the rules, is about 3 (!) hours, but I had half of the specified term, so they'll be ready. During this time, the amount of broth in my "seasoned" the pot is reduced by half, and to be honest, to keep him there any longer didn't see the point. And Hooray, it worked!!!

To apply the "Dublin coddle" supposed hot with a slice of freshly baked soda bread, the recipe of which is already on the site, so we won't bore You with my stories! Good luck!