1. Cook the Bacon:

Cook the bacon in a Dutch oven or a large oven-safe pot with a lid over medium heat, turning occasionally, until evenly browned, about 10 minutes.

2. Sauté the Onions and Garlic:

Add the butter, chopped onions, and a pinch of salt to the pot with the bacon.

Cook, stirring occasionally, until the onions are soft and translucent, 7 to 10 minutes.

Add the minced garlic and the chopped green onions (reserving some green parts for garnish). Cook, stirring, for 2 minutes.

3. Deglaze with Beer:

Pour in the stout beer. Raise the heat to high.

Cook, stirring occasionally, until the beer has reduced by about 75%. This will take several minutes. The beer will help to deglaze the pot, scraping up any browned bits from the bottom.

4. Add Seasonings and Broth:

While the beer is reducing, season the mixture with the fresh thyme leaves, chopped Italian parsley, freshly ground black pepper, kosher salt, and a pinch of cayenne pepper.

Once the beer has reduced, add the halved potatoes and the chicken broth to the pot. Bring to a simmer.

5. Preheat the Oven:

Preheat the oven to 300 degrees F (150 degrees C).

6. Add Sausage and Braise:

Prick the sausage links on both sides with a fork or knife.

Add the pricked sausage links to the pot, placing them on top of the other ingredients.

Cover the pot with its lid.

7. Oven Braise:

Place the covered pot into the preheated oven.

Cook for about 2 ½ hours.

Remove the lid. Continue cooking uncovered for about 1 more hour. This allows the top to brown slightly.

8. Finish and Serve:

Remove the pot from the oven.

Skim off any excess fat from the top of the Coddle before serving.

Garnish the top with the reserved chopped green onions, if desired. Serve hot and enjoy!