Preheat your oven to 300°F. This low, slow heat is key to the coddle's signature silky texture — don't rush it with higher heat.

Heat a large Dutch oven or heavy oven-safe pot over medium-high heat. Add the 1 tbsp unsalted butter. Once foaming, add the 8 pork sausages thick and cook, turning occasionally, until browned all over — about 5–6 minutes. They don't need to be cooked through. Remove with tongs and set aside.

In the same pot with the remaining fat, add the 8 back bacon rashers cut into 2-inch pieces pieces and cook for 3–4 minutes until lightly browned at the edges. Remove and set aside with the 8 pork sausages thick. Don't drain the fat — it's the flavor base.

Reduce heat to medium. Add the sliced large onions peeled and thickly sliced into rings to the pot and cook, stirring occasionally, for 6–8 minutes until softened and just starting to turn golden. Season with the ½ tsp fine sea salt and 1 tsp black pepper coarsely ground.

Remove about half of the cooked 2 large onions peeled and thickly sliced into rings and set aside. This will form a separate layer. Now begin building the coddle: spread the remaining large onions peeled and thickly sliced into rings evenly across the bottom of the pot. Layer the 8 back bacon rashers cut into 2-inch pieces pieces over the 2 large onions peeled and thickly sliced into rings, then arrange the 2 lb floury potatoes such as Russet or Maris Piper rounds in a single overlapping layer on top. Lay the 8 pork sausages thick over the 2 lb floury potatoes such as Russet or Maris Piper, then top with the reserved 2 large onions peeled and thickly sliced into rings. Nestle in the 2 whole bay leaves and 2 stalks fresh thyme whole sprigs sprigs.

Pour the 3 cups chicken stock low-sodium preferred and 1 cup water over everything. The liquid should come about three-quarters of the way up the layers — just below the top of the pork sausages thick. Add a little more 1 cup water if needed. Bring to a gentle simmer on the stovetop over medium heat.

Once simmering, cover the pot tightly with its lid and transfer to the preheated 300°F oven. Cook for 75–90 minutes, until the 2 lb floury potatoes such as Russet or Maris Piper are completely tender when pierced with a knife, the 8 pork sausages thick are cooked through, and the broth has turned a beautiful golden color and thickened slightly.

Carefully remove the pot from the oven. Discard the 2 whole bay leaves and 2 stalks fresh thyme whole sprigs sprigs. Taste the broth and adjust seasoning with ½ tsp fine sea salt and 1 tsp black pepper coarsely ground as needed. The broth should be savory, slightly silky, and deeply flavored from the 8 pork sausages thick.

Ladle into deep bowls, making sure each serving gets 8 pork sausages thick, 8 back bacon rashers cut into 2-inch pieces, 2 lb floury potatoes such as Russet or Maris Piper, 2 large onions peeled and thickly sliced into rings, and plenty of broth. Scatter generously with fresh chopped stalks fresh parsley flat-leaf. Serve immediately with thick slices of Irish soda bread or crusty bread to soak up the broth.