Potatoes and Sausage with Parsley

• 3 to 3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
• 4 tablespoons chopped fresh parsley
• 2 onions, cut into 3/4- to 1-inch pieces
• 1 pound breakfast sausage links, cut into 1-inch pieces
• 4 bacon slices, coarsely chopped
• 1 14 1/2-ounce can beef broth

1. Arrange potatoes in bottom of heavy large saucepan; sprinkle with 1 tablespoon parsley.
2. Top with onions; sprinkle with 1 tablespoon parsley.
3. Top with sausage and bacon.
4. Pour broth over.
5. Season with pepper.
6. Bring to boil over high heat.
7. Cover pan.
8. Reduce heat to medium-low; simmer until potatoes are tender and sausage is cooked through, about 40 minutes.
9. Uncover pan.
10. Boil until liquids are slightly reduced, about 5 minutes.
11. Sprinkle with 2 tablespoons parsley.

russet potatoes, parsley, onions, sausage links, bacon, beef broth

Taken from www.epicurious.com/recipes/food/views/potatoes-and-sausage-with-parsley-1947 (may not work)