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Cozy up with this Irish-American classic

Staff, America's Test Kitchen on

2 onions, sliced into 1/2-inch-thick rings

1 tablespoon minced fresh thyme

1 3/4 cups chicken broth

2 tablespoons cider vinegar

2 tablespoons minced fresh parsley

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Shingle potato slices in bottom of 13-by-9-inch baking dish. Sprinkle with 1/2 ­teaspoon salt and 1/4 teaspoon pepper; set aside.

2. Cook bacon in a 12-inch skillet over medium heat until crispy, 12 to 14 ­minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

3. Carefully add sausages to the now-empty skillet and cook until lightly browned on tops and bottoms, about 5 minutes. Transfer to a paper towel-lined plate.


4. Pour off all but 2 tablespoons fat from the skillet and return to medium heat. Add onions, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until onions are softened, 7 to 9 minutes, stirring occasionally and scraping up any browned bits.

5. Add broth and vinegar, scraping up any browned bits, and bring to a simmer. Carefully pour onion mixture over potatoes, spreading onions into an even layer.

6. Place sausages, browned side up, on top of onions. Transfer to oven and bake until a paring knife inserted into potatoes meets little resistance, about 1 1/4 hours.

7. Remove from oven and let cool for 10 minutes. Sprinkle with parsley and reserved bacon. Serve.

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