Dublin Coddle

4 Irish Sausages or 12 ounces of other vegan sausage, sliced 1/2-inch thick
1 1/2 pounds baking potatoes (about 4 medium), cut into 1/2-inch slices
1 large onion, sliced
2 tablespoons parsley, minced
salt and pepper, to taste
1 1/2 cups vegetable broth or prepared bouillon
1/4 teaspoon liquid smoke flavoring
3/4 cup dark beer (optional)

Brown the sausages in a non-stick skillet.
In a large Dutch oven with a heavy lid, layer the ingredients in this order:
Half of the potatoes
Salt and pepper
Half of the onions
Half of the parsley
All of the Sausages
Remaining Potatoes
Salt and pepper
Remaining Onions
Remaining Parsley
Mix the Liquid Smoke into the broth and pour it over all.

Bring to a boil and then reduce heat to the lowest setting
and cover tightly.

Cook for about an hour, or until potatoes are very tender.

Add the beer if you're using it, and simmer for about 15 minutes
more. Ladle into bowls and serve with Irish Soda Bread.

Makes 4 servings