Dublin Coddle with Pearl Barley

Method

1. 1. Preheat the oven to 220˚C/425°/Gas Mark 7.
2. 2. Place a large frying pan over a medium high heat and add a drop of oil. Fry the bacon and sausages until golden brown on all sides. Remove to a plate lined with kitchen paper.
3. 3. Place the onions across the base of a casserole dish, layer up with the bay leaf, bacon and sausages, pearl barley and finish with a layer of potatoes. Pour over the stock and place the pot, covered, over a high heat and bring to the boil. Lower the heat and simmer for 30 minutes.
4. 4. Remove the lid and dot the potatoes with butter. Season with sea salt and ground black pepper and transfer to the oven and cook for 15 minutes or until the potatoes turn golden brown.
5. 5. Serve generous ladleful’s of the stew in deep bowls with parsley and crusty bread to mop up the juices.

• Autumn
• Winter
• Main Meals
• Family
• Traditional Irish

Ingredients

• US
• METRIC

You'll Need