2. Brown the bacon in the Dutch oven till browned and rendered some good fat. Add the onions and cook for a few minutes stirring.When the onions are translucent and soft they are ready. This carmelizing gives so much more flavor than just putting the bacon and onions in the Coddle raw. Reserve on a plate till ready to assemble.
3,I used medium sized Russet potatoes, peeled and cut them in quarters so they were hunks. I want big chunks and not thin so they will fall apart. I cut the sausage in half and some in thirds. Some folks want a big piece some a small.
4. Take the leaves off the Marjoram by pushing backward on the stem. Sort of like petting a cat backwards. Chop the Marjoram fine as well as the parsley and place them in cups for assembling the Coddle.
5. Here is the first layer. Add some of the potatoes and sausage, some herbs and a sprinkle of salt and pepper. Make the second layer just like the first. Leave some of the fresh herbs for garnish.
6.The Coddle is ready to go now. Cover with a lid, put on the stove and bring to a simmer. I just kept it on a very low simmer and cooked it for 2 hours. You can also bake it in the oven for 2 to 3 hours on low heat, like 300 degrees F. You don't ever stir this stew or you would break the spuds up. I check on it every 30 to 40 minutes just to check the liquid leve. If it is low I add some water.
Ready to serve. Everything has nice definition to it, the stock and apple juice absorbs nicely. Serve with Irish Soda Bread, a salad and Guiness.