The dish is comprised of simple ingredients: pork sausages, bacon, onions, and potatoes. The only seasonings are salt, pepper, and parsley. Water or a ham stock is added to the pot to braise and stem the ingredients over time, it also creates a gravy.
Irish bacon is different from American bacon. The bacon comes from the back of a pig, not from the pork belly. It is often called back bacon. Mostly the bacon is boiled and does not take on a crispy texture. If you can't obtain Irish bacon, use bacon that is not sweetened by maple or sugar. The best is to use bacon ends or trimmings from the pork belly.
Due to lack of seasonings, spices, I would recommend browning the bacon and pork sausages adding color and additional flavors to the pot.
Instead of using strips of bacon, chop up the bacon ends or get some slab bacon and cut into chunks. Good, quality pork sausage is also important too.
Start by browning the bacon ends and then follow with the pork sausages. During this time, bring 2 cups of water to a boil.
Preheat your oven to 300 degrees.
Layer the onions down first then the bacon.
Top the onion and bacon with the pork sausages and then the potatoes. Pour in the 2 cups of boiling water, bring to a boil and then remove from stovetop.