Ingredients

The following ingredients have 5 Servings
  • 1 large onion, chopped
  • 6 slices of thick bacon, chopped
  • 3 large Yukon Gold potatoes, thinly sliced
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 1/2 cabbage, thinly sliced
  • 8 butchers pork sausages
  • 2½ cups chicken stock
  • 1 bay leaf
  • 1/2 cup pearl barley
  • large bunch of fresh parsley, chopped
  • Sea salt and ground black pepper

Instruction

  • Heat a large oven-safe skillet over medium-high heat. Once hot, drizzle a drop of oil in the pan and fry the bacon and sausages until golden brown on all sides and mostly cooked. Remove to a plate and drain on paper towels. Once cooled, slice the sausages into bite-size pieces.
  • To the same skillet add onions, celery, carrots, and cabbage. Saute for 3 minutes, or until the vegetables begin to soften. Then layer the skillet with the bay leaf, cooked bacon, and sausages, pearl barley, and finish with a layer of sliced potatoes. Pour the stock in, season with salt and pepper, and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook on the stovetop for 40 minutes.
  • Meanwhile, preheat the oven to 425 degrees F.
  • Remove the lid, check to make sure the barley and potatoes are soft and dot the potatoes with butter. Season with sea salt and freshly ground black pepper; transfer to the oven and cook, uncovered, for 15 minutes or until the potatoes turn golden brown.
  • Ladle generous servings of the stew in bowls, garnish with fresh parsley and serve with crusty bread or Irish Soda Bread to mop up the juices.