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.