Dublin Coddle

1 lb. sliced bacon
2 lbs. pork sausage links, (plump breakfast type)
2 large onions, sliced
4 large potatoes, peeled and cut in 1/2" slices
fresh ground black pepper
1/2 cup finely chopped fresh herbs, combination of choice (parsley, thyme, rosemary, sage)
2 cups beef stock
1/2 cup chopped fresh parsley, for garnish

Preheat oven to a low 275°F. Fry bacon until crisp, remove and set aside. Crumble when cool. Brown sausage in bacon fat, remove and set aside. Cut in 1/2" slices when cool. Cook onions in bacon fat until softened, remove and set aside. Brush inside of lidded casserole with bacon fat. Alternately layer the potatoes, pepper, bacon, sausage, onion, and herbs. Pour over beef stock, cover with lid, and bake until done, about 1 hour. Garnish with fresh parsley before serving.