One Irish sausage, potato and pearl-barley casserole with cooked bacon and a golden potato top.
80 gSausages
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10 gBacon
1 tspButter
150 gPotato
40 gOnion
3 gParsley
20 gBarley
1 cupChicken Broth
2.5 tbspWater
0.15 gBay Leaves
0.5 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Slice the onion and cut the potato into 1 cm slices. Heat all the oil in a small ovenproof casserole with a tight lid. Brown the raw sausages for 5 minutes, turning; set aside. They will finish cooking in the broth.
Layer the onion, bay leaf, chopped cooked bacon, rinsed dry pearl barley and browned sausages in the casserole, finishing with the potato slices. Pour in all the broth and add a little pepper. Bring to a gentle simmer and cover tightly.
Simmer gently for 40-50 minutes until the barley and potatoes are tender and the sausages reach 74 °C in the center. Check the liquid after 30 minutes and use the reserved 40 ml water only if needed to prevent sticking. Heat the oven to 220 °C near the end.
Dot all the butter over the potatoes and bake uncovered at 220 °C for 15 minutes until the top is golden. Remove the bay leaf, taste before adding salt, and scatter over all the chopped parsley. Serve the complete casserole as one portion.