If you’re craving a taste of Ireland and Irish Pub comfort food, you will want to try this Irish Pub Skillet Dublin Coddle. Filled with the savory flavors of sausage and bacon, veggies and barley simmered in a fragrant broth.
1 large onion, chopped
6 slices of thick bacon, chopped
4 large Yukon Gold potatoes, sliced
2 carrots, chopped
1 stalk celery, chopped
8 butchers pork sausages
2 cups chicken stock
1 bay leaf
1/2 cup pearl barley
large bunch of fresh parsley, chopped
Sea salt and ground black pepper
Preheat the oven to 425°.
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. Remove to a plate and drain on paper towels. Once cooled, slice the sausages into bite-size pieces.
To the skillet add the onions, celery, and carrots. 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 over the vegetables, cover, and bring to a boil. Reduce the heat and simmer on the stovetop for 30 minutes.
Remove the lid and dot the potatoes with butter. Season with sea salt and freshy 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.
Keywords: Irish Pub Dublin Coddle