Preheat oven to 350 F. In a large heat-proof skillet or dutch oven on the stove, add the bacon and heat over medium-high. Cook until golden brown, about 5 minutes. Remove the bacon from the pan and set it aside.

In the same pan, add the oil, onions and garlic and cook over medium heat for about 3 to 4 minutes. Add the sausages to the pan and brown on all sides, about 2 minutes per side. Remove the onion and sausage mixture from the pan and set aside.

In a heat-proof skillet or dutch oven, add a layer of potatoes, onion, bacon, and carrots to the bottom of the pot—season with salt and pepper. Repeat with the remaining potatoes, onions, bacon and carrots and top with the sausages, whole or cut into chunks. Pour the broth and beer over the mixture.

Place the pot on the stove and bring to a boil over medium-high heat. Cover with a lid or aluminum foil, transfer the pot to the oven, and cook for 1 to 2 hours until the top is browned, bubbling, and the potatoes are cooked thoroughly. Check the coddle halfway and add more broth if needed.

Allow coddle to rest for 10 minutes before serving. Taste and season with salt and pepper, garnish with parsley, and serve.