DOCSLIB.ORG

Trip Itinerary

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Trip Itinerary Irish Adventure Join us for an unforge-able trip to the legendary island naon of Ireland! Spend each night in the vibrant capital of Dublin with its history, culture and sights like Trinity College, Abbey Theatre, the Guinness Storehouse, Old Jameson Disllery and Temple Bar. Journeys to the impressive Cliffs of Moher and then to the beauful seaside town of Galway. Nighme is for enjoying the tradional Irish pub and a pint of Guinness. Country: Ireland Located: An island naon to the northwest of connental Europe with the Atlanc Ocean to the west. To its east is the island of Great Britain, from which it is separated by the Irish Sea. Languages: Irish, English Currency: Euro Typical Cuisine: Irish stew, bacon and cabbage, potato, boxty, black pudding, coddle, colcannon and of course very famous for its beer, in parcular its most famous stout variety, Guinness. Must see: Guinness Store House, Kilmainham Gaol, St. Patrick’s cathedral, Dublin Castle, Cliffs of Moher, Galway Cathedral, Quay Street. DEPARTURE TIMES DEPARTURE CITIES Thursday Fly in - meet the group at Arrival on your own. destination Check in - 3pm Sunday Departure on your own WWW.EUROADVENTURES.COM What’s included Packing tips - 3 nights accommodaons In Dublin - Passport - Good walking shoes - 3 breakfasts - One set of nicer clothes if interested in going - walking tour of Dublin out to a club at night - Guinness museum and factory (includes 1 pint - Money (debit/credit card) at Guinness Gravity Bar) - Day trip to the Cliffs of Moher, The Burren & Limerick City - Euroadventures trip leader - During St. Patrick’s weekend, walking tour & Guinness factory visit not included What’s not included - transportation to Dublin & back - lunch & dinner - museums - gis/personal expenses Where we stay 3 nights in a centrally located hostel in Dublin. Offered Activities - Cliffs of Moher - included - day tour takes you to the magnificent wild Atlantic. You have the opportunity to walk along this iconic landmark with sweeping views along the coast out to the Aran Islands. Highlights of trip: Limerick, The Burren, The Cliffs Of Moher, Corcomroe Abbey, Galway Bay, Kinvara Harbour Village. - Guinness museum & factory - included - will take you on a magical journey deep into the heart of the world famous Guinness. Housed in an old Fermentation Plant at St James's Gate, the now seven-storey visitor experience tells the story of Ireland's iconic drink & brings to life the heritage of Guinness from early days to growth as a global brand, known around the world. The experience starts standing at the bottom of the world’s largest pint glass, which rises through the building. It is a dramatic story that begins over 250 years ago and ends in Gravity Bar where you can relax and enjoy spectacular views over Dublin. - Pubcrawl - 12 Euro - in a city world famous for its pub scene, Dublin’s nightlife should not be missed. From traditional pubs to modern bars and late night clubs. Day to Day Itinerary Thursday - Day 1 Arrival on your own to hostel in Dublin (you will be sent specific direcons several days before the trip) with check in a\er 3pm. Euroadventures leader will be available from Thursday evening at recepon. A night out to several pubs in the Temple Bar area will be offered. *During the March 14th-17th St. Patrick’s weekend, the fesval and parade will take place starng from Sunday morning. Because of the fesvies there will be no walking tour and Guinness factory visit (especially when you can enjoy Guinness out with all the revelers for the fesval with events happening in the streets of Dublin every day during this special weekend!). Friday - Day 2 Breakfast provided. At approx. 10am, we have a morning walking tour of historic Dublin with stops at Dublin Castle, Temple Bar, Trinity College, Dubh Linn, Leinster House and more! The guide will show you all Dublin has to offer with a unique and local twist! At the end of the tour, we’ll head to the Guinness factory (and a free pint!) and at night an oponal pub crawl a\er. *During St. Patrick’s weekend, there is no walking tour or Guinness factory visit included so this is a free day to explore and enjoy the fesvies all around Dublin and wander the city yourself. Saturday - Day 3 Breakfast provided and 6:30am departure on the day trip to tour the famous Cliffs of Moher, The Burren, Limerick City. Return to Dublin at approx. 7:30pm and free night on your own to rest, relax or hit the city’s nightspots again. Sunday - Day 4 Breakfast and check out (check out me by 11am) and departure on your own. You are free to leave your bags at the hostel and connue exploring Dublin if your departure is later in the day. *During the March 14th-17th St. Patrick’s weekend, the fesval and parade will take place starng from 10am Sunday morning. Have your breakfast and head early to the parade route to get great spots for viewing, and following the parade head to the Temple Bar area where you can enjoy the non-stop party in the streets and pubs! **This is a Fly-in package and arrival & departure on your own from Dublin ***Listed inerary is an example of the typical trip schedule but can be subject to change .
Load more

Recommended publications
  • Lancaster Country Club
    Lancaster February 2015 Country Club Inside this issue: President’s Message 2 Manager’s Notes Membership News 3 Spring Golf Offer Food and Beverage Articles 4 Women’s Association News Catering Corner 5 Member Rewards Italian Buffet Night 6 February Sunday Brunch Valentine’s Day Dinner 7 Steak Night Buffet 8 Pub Night Buffet Winterfest Event 9 March Sunday Brunches 10 St. Patrick’s Martini Night 11 FEBRUARY HOURS OF OPERATION Brunch with the Bunny 12 Business Office Hours: Monday - Friday 8:00 am - 4:30 pm Member Advertising 13-15 Grillroom Hours: February & March Calendars 15-16 Club Re-opens Thursday, February 12, 2015 MONDAY - WEDNESDAY: Club Closed THURSDAYS: 11am - 8pm, serving Lunch & Themed Dinner Buffet Staff and Phone Extensions FRIDAYS: 11:00 am - 8:00 pm, serving Lunch & Dinner Club House (716) 684 - 3700 SATURDAYS: 4:00 - 8:00 pm, serving Dinner only SUNDAYS: 10:00 am - 2:00 pm, serving Brunch only Director of Catering Lisa Alessi ext. 13 Office Manager Lisa Buseck ext. 12 MARCH HOURS OF OPERATION GeneralManager MarkMaier ext.11 Office & Reservations Judy Jacobi ext. 10 Grillroom Hours: Main Bar Paul Adamczak ext. 28 MONDAY - WEDNESDAY Club Closed THURSDAYS: 11:00 am - 8:00 pm, Lunch & Dinner Grillroom Scott Schuldes ext. 21 FRIDAYS: 11:00 am - 9:00 pm, Lunch & Dinner Executive Chef Richard Obarka ext. 29 SATURDAYS: 9:00 am - 8:00 pm, Bkfst, Lunch & Dinner Grounds Super: Gary Powers 684-3725 SUNDAYS 1st & 8th: 10:00 am - 2:00 pm, Brunch only ProShop/TeeTimes (716) 683-1854 ext.22 SUNDAY 15th & 22nd: 9:00 am - 8:00 pm, Bkfst, Lunch & Dinner Head Golf Professional Mike Dziabo SUNDAY 29th: 11:00 am - 8:00 pm, Bunny Brunch & Dinner Asst.
    [Show full text]
  • UITGEBREIDE KOOKBOEKEN-INDEX KOKEN MET KARIN (Versie 3, Oktober 2020)
    UITGEBREIDE KOOKBOEKEN-INDEX KOKEN MET KARIN (versie 3, oktober 2020) KmK HK BmK DVT Fr ZPZ1 (t/m 5e druk) ZPZ1 (v/a 6e druk) ZPZ2 GZPZ DMK HO (t/m 7e druk) HO (v/a 8e druk) Slim Slim (v/a 5e druk) In dit overzicht kun je zoeken naar alle recepten uit bovenstaande kookboeken. Elk boek heeft een verkorte titel gekregen (in het rood). Bij boeken die verschillende uitvoeringen hebben, kan de paginanummering iets verschillend zijn. In dat geval staan beide pagina-opties vermeld met een schuine streep ertussen. Recepten die ook voorkomen in een verzamelbundel hebben een extra notering. Voorbeeld: Aardappelpuree [V] ZPZ1-42/46, GZPZ/DMK-50 Dit recept staat in de oude editie van Zonder Pakjes & Zakjes (die met de deegroller) op pagina 42, in de nieuwe editie (zonder deegroller) op pagina 46. Het staat ook in de verzamelbundel Het grote zonder pakjes & zakjes kookboek (dat in de nieuwe uitvoering De Makkelijke Keuken heet), op pagina 50.
    [Show full text]
  • A Celebration of Irish Food, Drink & Culture
    A CELEBRATION OF IRISH FOOD, DRINK & CULTURE MARCH 12-18 TO SHARE PUB GRUB HAND CUT CHIPS 5 V POTATO LEEK SOUP 4 Rí Rá SALAD 12 GF PUBLICAN’S Malt vinegar mayo Cup of creamy potato Baby spinach, grilled REUBEN 13 soup, crispy potato salmon, goat cheese, Irish Corned beef brisket, CHIPS & CURRY 6 V croutons, frizzled leeks rasher, pickled red onions, grilled rye, house pickled Hand cut chips, creamy lemon-thyme cabbage, Swiss cheese, McDonnells Irish curry PUB POUTINE 11 dressing Marie Rose sauce & sauce Hand cut chips, corned choice of side beef brisket, cheese curds, GALWAY CHICKEN POTATO CAKES 7 V green onion, McDonnells SANDWICH 13 Pan-seared cheddar, HOOLEY KEBAB 12 Grilled chicken, Irish scallion & mashed potato, Irish curry sauce Warm pita, sliced gyro rasher, melted cheddar, savory sour cream, beef, lettuce, tomato, red Irish curry mayo, lettuce, balsamic reduction WINGS 10 onion, Sriracha mayo, Your choice of mild, tomato & choice of side tzatziki sauce & choice SAUSAGE ROLLS 9 Guinness BBQ or Jameson of side Irish sausages wrapped in Whiskey honey glaze THE BURGER * 12 golden baked puff pastry, Choice of cheddar, Swiss Guinness mustard sauce or blue cheese crumbles, P10PORTSMOUTH lettuce, tomato, red onion & choice of side IRISH CLASSICS 2018 LLC PINT ©PERFECT ALL-DAY IRISH BREAKFAST * 14 BEEF & GUINNESS STEW 14 A proper fry-up of two eggs, Irish sausages & Beef, carrots, celery & onions, Guinness stock, rashers, black & white pudding, grilled tomato, mashed potatoes, Irish brown bread sautéed mushrooms, toast CHICKEN BOXTY 14
    [Show full text]
  • View Travel Planning Guide
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® New! Under the Midnight Sun: Sami Lapland, Norway & the Arctic Circle 2021 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. New! Under the Midnight Sun: Sami Lapland, Norway & the Arctic Circle itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: There was something intangibly magical about Lapland. Maybe it was the midnight sun, the endless rugged tundra, or the welcoming nature of the Sami people. All I know is that there was a true sense of Arctic magic everywhere I went, especially when I met an indigenous Sami family on their reindeer farm. As we explored the farm, they introduced me to their way of life and traditions dating back thousands of years. I was saddened to hear that their ancient culture is under threat from two forces: the construction of an Arctic Railway through Sami territory and Sami youth deviating from their traditional lifestyle. You’ll hear about these challenges as well when you meet with a Sami family on their reindeer farm. In the regions I travel to around the world, the stories of the people who live and work there are the most distinct and poignant experiences. You’ll meet with a local educator in Oslo to hear about July 22, 2011—the harrowing terrorist attack on this city—and their personal account of this day.
    [Show full text]
  • Traditional Colcannon Recipe
    Traditional Colcannon Recipe ● 4 lbs (1.8kg) potatoes, or about 7-8 large potatoes (‘old’ potatoes or russet potatoes are ​ best, waxy potatoes won’t do) ● 1 green cabbage or Kale ● 1 cup ( 7 fl oz, 240 ml) milk (or cream) ● 1 stick (4oz, 120g) butter, divided into three parts ● 4-5 scallions (green onions), chopped ● Salt and Pepper ● Fresh Parsley or chives Not everyone adds scallions to colcannon, but they do add something worth having in my opinion. Method Peel and boil the potatoes. Remove the core from the cabbage, slice it thinly, and put into a large saucepan. Cover with boiling water from the kettle and keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green. This can take anything from 3-5 minutes depending on the cabbage. Test it and don’t let it overcook, if anything it should be slightly undercooked. When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one third of the butter and cover. Leave it covered and in a warm place, but not on a burner, with the butter melting gently into it while you continue. When the potatoes are soft, drain and return the saucepan, with the drained potatoes in, to a low burner, leaving the lid off so that any excess moisture can evaporate. When they are perfectly dry, add the milk to the saucepan along with a third of the butter and the chopped scallions if you are using them.
    [Show full text]
  • View Travel Planning Guide
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® New! Arctic Expedition: Untamed Norway & Svalbard 2021 Small Groups: 20-25 travelers—guaranteed! (average of 22) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. New! Arctic Expedition: Untamed Norway & Svalbard itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: Throughout your cruise, you’ll gain in-depth insights into the mysteries of the Arctic alongside an experienced Expedition Team who will share their expertise with you. They’ll provide vital information about your voyage, lead insightful discussions about the Arctic, and join you on every Zodiac excursion. You’ll also meet with two local experts at the Bellona Foundation—an independent non-profit organization working to identify and implement sustainable environmental solutions—to discuss whether the country is acting heroically, or hypocritically, when it comes to the issue of climate change. Although the country boasts some of the most progressive environmentally-friendly practices around the globe, Norway dredges up more oil per capita than most other countries in the world. Some experts say the country is making a grave misstep on the fight to protect the climate, while others believe there are many benefits to Norway’s oil production. We’ll get a firsthand account from both sides of this controversy with a representative of the Bellona Foundation and a local offshore oil worker.
    [Show full text]
  • The W Orld's Bes T Bowl Fo Od
    the world’s best bowl food bowl best the world’s Discover 100 one-pot recipes from all over the globe that’ll set you up for the day, warm the core or humbly feed friends and family. From sizzling bibimbap soul food in Korea to spiced Algerian chicken soup, explore the culture and cooking methods behind the planet’s most comforting dishes. Authentic recipes from around the world Contents FOReWoRD 6 Pozole Mexico 56 Samgyetang Korea 58 BREAKFAST BOWLS 8 Sopa do Espirito Santo Chia pudding Central Portugal 60 and South America 10 Tom yam gung Thailand 62 Congee China 12 Fèves au lard Canada 14 SALADS & Frumenty England 16 HEALTHY BOWLS 64 Ful medames Egypt 18 Bibimbap Korea 66 Museli Europe, USA, Burrito bowl USA 68 Australia and UK 20 Caesar salad Mexico 70 Porridge Ireland 22 Ceviche Peru 72 Zucchini and fig smoothie bowl Chinese chicken salad USA 74 Tempeh with spicy kale Macaroni and cheese USA 132 Boeuf bourguignon France 160 Sancocho de gallina Panama 196 USA 24 Chirashi sushi Japan 76 and black quinoa USA 104 Manti Turkey 134 Bunny chow South Africa 162 Stovies Scotland 198 Cobb salad USA 78 Waldorf salad USA 106 Mohinga Myanmar (Burma) 136 Cassoulet France 164 Tomato bredie South Africa 200 SOUPS 26 Fattoush Lebanon and Syria 80 Wild rice and sweet potato Nasi goreng Indonesia 138 Charquican Chile 166 Welsh cawl Wales 202 Ajiaco Colombia 28 Horiatiki Greece 82 power bowl USA 108 Oyako donburi Japan 140 Chilli con carne USA 168 Avgolemono Greece 30 Jewelled couscous Pat thai Thailand 142 Colcannon Ireland 170 DESSERTS 204 Borscht
    [Show full text]
  • Potato - Wikipedia, the Free Encyclopedia
    Potato - Wikipedia, the free encyclopedia Log in / create account Article Talk Read View source View history Our updated Terms of Use will become effective on May 25, 2012. Find out more. Main page Potato Contents From Wikipedia, the free encyclopedia Featured content Current events "Irish potato" redirects here. For the confectionery, see Irish potato candy. Random article For other uses, see Potato (disambiguation). Donate to Wikipedia The potato is a starchy, tuberous crop from the perennial Solanum tuberosum Interaction of the Solanaceae family (also known as the nightshades). The word potato may Potato Help refer to the plant itself as well as the edible tuber. In the region of the Andes, About Wikipedia there are some other closely related cultivated potato species. Potatoes were Community portal first introduced outside the Andes region four centuries ago, and have become Recent changes an integral part of much of the world's cuisine. It is the world's fourth-largest Contact Wikipedia food crop, following rice, wheat and maize.[1] Long-term storage of potatoes Toolbox requires specialised care in cold warehouses.[2] Print/export Wild potato species occur throughout the Americas, from the United States to [3] Uruguay. The potato was originally believed to have been domesticated Potato cultivars appear in a huge variety of [4] Languages independently in multiple locations, but later genetic testing of the wide variety colors, shapes, and sizes Afrikaans of cultivars and wild species proved a single origin for potatoes in the area
    [Show full text]
  • Muncan-Food-Corp Price List July 2015 Sheet1.Pdf
    Muncan Food Corporation $/lb Cold Cut Salami $/lb Hot Smoked Sausage $/lb Cold-Smoked Sausage 7.99 Extra (Garlic) Salami 7.99 Krajnska Sausage 12.99 Domaca Sausage 7.99 Tirola Salami 7.99 Neparovana Sausage 12.99 Domaca Sausage /w Paprika 7.99 Tirola Small 7.99 Debrecin Sausage 12.99 Kulen Sausage 7.99 Boiled Ham Salami 7.99 Cabanos Sauage 12.99 Sibiu Sausage 7.99 Roasted Ham Salami 7.99 Rings Sausage 12.99 Landjaeger Sausage 7.99 Krakovska Salami 7.99 Hunter Sausage 12.99 Cajna Sausage 7.99 Banat Salami 14.99 Crisana Sausage 7.99 Chicken Salami Hot Smoked Bacon 12.99 Sudjuk Sausage 7.99 Double Smoked Bacon 12.99 Ghiudem Sausage Bologna 7.99 Black Forest Bacon 12.99 Babic Sausage 7.99 Bologna 7.99 Karlovacki Spec 12.99 Istrijanska Sausage 7.99 Small Bologna 7.99 Paprika Bacon 12.99 Dry Selijacka Sausage 7.99 Garlic Bologna 8.99 Tarska Bacon 12.99 Njeguska Sausage 7.99 Ham Bologna 8.99 Paprika Rolled Bacon 12.99 Spicy Hungarian Sausage 7.99 Chicken Bologna 8.99 Garlic Rolled Bacon 12.99 Cserkesz Kolbasz 7.99 Small Chicken Bal. 6.29 Smoked Slana 14.99 Karlovacki Sausage 7.99 Bologna /w Vegetables 7.99 Smoked Guanciale 12.99 Dry Jalapeno Sausage 6.99 Meatloaf 8.99 Pressed Bacon 12.99 Kraljevska Sausage 6.99 Meatloaf w/ Vegetables 7.99 Chicken Bacon 12.99 Spicy Ajvar Sausage 7.99 Mortadella Smoked Meat Ham 8.99 Smoked Canadian Bacon Cold-Smoked Salami 7.99 Banat Ham 8.99 Stuffed Canadian Bacon 15.99 Muncan Special Salami 7.99 Prague Ham 7.99 Smoked Pork Butt 15.99 Istra Salami 7.99 Black Forest Ham 9.59 Smoked Pork Tenderloin 15.99 Prosciutto Salami 7.99 Novi Ham 7.59 Smoked Porckchops 15.99 Soppressata 7.99 Striped "Zebra" Ham 6.29 Smoked Spare Ribs 15.99 Spicy Soppressata 7.99 Jambon Haiducesc 7.29 Smoked Babyback Ribs 15.99 Summer Salami 8.99 Muschi Tiganesc Ham 7.29 Smoked St.
    [Show full text]
  • Irish Food/History Food Is an Important Cultural Subject in Our Travels
    Irish Food/History Food is an important cultural subject in our travels. Eating local has been our goal and an attempt to enjoy a region's culture through its food and understanding food origin and tradition. Ireland has been no exception. In our food section we have a scone making video. This photo program will share some of the dishes that we were able to enjoy in our travels through various parts of Ireland. Our goal is to someday be able to visit all of Ireland. Ireland regarding food according to dochara.com states: "there are three major periods in Irish history, before the potato arrived, after the potato arrived and after the potato failed." Why the potato? There were thousands of years prior to the spud or potato, but its arrival during the 17th century had a profound effect on Ireland as it became a major source of food sustenance. The Potato Famine of the mid‐19th century was: "This dark and tragic event changed the country irrevocably, killing over a million people and leading many millions more to leave Ireland forever." <dochara.com> A misnomer about Ireland is that Irish food is mostly potatoes and mutton. Historians tell us differently. The first Irish settlers arrived in 8000 BC. Early settlers were hunter‐gatherers, but Ireland had much to give and provide in terms of food. For the most part, Ireland was covered with trees. Its rivers, streams and the surrounding seas provided ocean and fresh‐water fish, mussels and oysters. Wild garlic and watercress were abundant as were fowl and fauna.
    [Show full text]
  • Dublin Coddle
    Dublin Coddle This is true comfort food that can have a healthy twist. There are many traditional versions of Dublin Coddle but all include sausage, bacon and potatoes that are cooked long and slow in water then sopped up with biscuits and stout. This dish had a ton of flavour and the sausages and potatoes are very tender. The apple cider offers up a soft flavour and the hint of pepper comes through at the end, an enjoyable Irish meal. 1 tbsp (15 mL) canola oil 6 slices turkey or chicken bacon 1 lb (500 g) turkey or chicken sausages, about 6 sausages 2 large onions, coarsely chopped 4 cloves garlic, minced 1/2 tsp (2 mL) dried thyme or savory 1 1/2 lbs (750 g) Ontario potatoes, peeled and cubed 2 large carrots, peeled and cut in chunks 2 cups (500 mL) water 1 1/2 cups (375 mL) apple cider 1/2 tsp (2 mL) freshly ground black pepper 1/4 cup (50 mL) chopped fresh parsley In large shallow Dutch oven, heat oil over medium high heat and cook bacon for about 2 minutes, turning once or until browned. Remove to plate. Brown sausages on all sides and remove to plate. Add onions, garlic and thyme to Dutch oven and cook, stirring for about 3 minutes or until golden. Add potatoes, carrots, sausages and bacon and stir to coat. Add water, cider and pepper; bring to boil. Cover and simmer for about 45 minutes or until potatoes are very tender and sausage is no longer pink inside.
    [Show full text]
  • Dublin Coddle Irish Sausage, Bacon, Onion, and Potato 'Hot Pot'
    Dublin Coddle Irish Sausage, Bacon, Onion, and Potato 'Hot Pot' Yield: Serves 4-6 Ingredients: 4 ½ lbs Red Potatoes - peeled 2 lbs (apx 5) Good Quality Pork Sausages 1 lb Thick Cut Bacon - cut into 1 inch pieces 2 Large Onions - sliced thin ¼ Cup Fresh Parsley - chopped 1 tsp Ham Soup Base - can substitute 1 ham, chicken, or beef bouillon cube OR 2 + Cups ham stock Kosher Salt to taste Fresh Coarse-Ground Black Pepper to taste Preparation: 1) Dissolve ham soup base (or bouillon cube) in 2 cups of boiling water and set aside until needed (IF USING HAM STOCK SKIP THIS STEP) 2) Place a 5 quart Dutch oven over medium low heat - Add the bacon and allow to cook until crispy (apx 15-20 minutes) - Once cooked, using a slotted spoon, transfer the bacon to plate or baking tray lined with absorbent paper until needed 3) Preheat oven to 300ºF 4) Add sausages to the Dutch oven and sear for 3-4 minutes to a side until well browned 5) Once the sausages have been seared, remove the Dutch oven from the burner and transfer the sausages to a cutting board - Cut each sausage into 3 or 4 pieces 6) Prep your potatoes - You can slice them ¼ inch thick, quarter the larger ones and leave the smaller ones whole, or cut them into bite sized pieces (your choice) 7) Place a layer of onions in the bottom of the Dutch oven followed by a layer of bacon, about ⅓ of the sausage pieces, and a Tbs of the parsley, then a layer of potatoes a good pinch (apx ¼ tsp) of salt, and a good pinch (apx ¼ tsp) of pepper - Repeat until all of the ingredients are used up 8) Pour the
    [Show full text]