Method
- Use the best sausages and streaky bacon you can get your hands on, for a simple dish like this, it makes all the difference.
- Preheat an oven to 220 degrees Celsius.
- 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.
- 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 the stock over the top and place the pot, covered, on a high heat and bring to the boil.
- Lower the heat and simmer for 30 minutes.
- Remove the lid and dot the potatoes with butter.
- Season with sea salt and ground black pepper and transfer to the oven.
- Cook for 15 minutes, or until the potatoes turn golden brown.
- Serve sprinkled with parsley, and with crusty bread to mop up the juices.
Ingredients
- 4 butchers’ sausages
- 1 small onion, chopped
- 3 slices of thick streaky bacon rashers, roughly chopped
- 1 large waxy potatoes, peeled and cut in 1cm slices
- 250ml chicken stock
- 1 bay leaf
- 50g pearl barley
- A small handful of fresh parsley, roughly chopped
- Sea salt and ground black pepper
- A generous knob of butter
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