Ingredients
3
to 3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
4
tbsp chopped fresh celery
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
Directions
1.
Arrange potatoes in bottom of heavy large saucepan; sprinkle with 1 tablespoon parsley. Top with onions; sprinkle with 1 tablespoon parsley. Top with sausage and bacon. Pour broth over. Season with pepper. Bring to boil over high heat. Cover pan. Reduce heat to medium-low; simmer until potatoes are tender and sausage is cooked through, about 40 minutes.
2.
Uncover pan. Boil until liquids are slightly reduced, about 5 minutes. Sprinkle with 2 tablespoons parsley.
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