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Irish Coddle 4
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Irish Coddle

Ingredients

  • 4 strips thick cut bacon cut into lardons
  • 1/2 onion diced small
  • 5 springs fresh oregano 2 destemmed and 3 left whole
  • 8 large sage leaves separated into 4 and 4
  • 3 carrots cut into 1/2 inch slices
  • 1 398 ml can roasted diced tomatoes
  • 1/2 cup pearl barley
  • 1 1/2 teaspoons Clubhouse Garlic & Herb plus more for sprinkling on the potatoes
  • 1 1/2 teaspoons Clubhouse Original Herb plus more for sprinkling on the potatoes
  • 3/4 teaspoon fresh ground pepper plus more for sprinkling on the potatoes
  • 1/2 teaspoon salt plus more for sprinkling on the potatoes
  • 2 bay leaves
  • 1 tablespoon crushed garlic
  • 2 large russets peeled and sliced into thin slices
  • 4 sausages
  • 250 ml chicken stock
  • 2 tablespoons butter for dotting on the potatoes

Instructions

  • In a 2.5qt dutch oven or heavy, oven-safe pot, render the bacon until it is crispy and remove from the pot.
  • Add the onion with 1/2 teaspoon each of the Clubhouse spices and 1/4 teaspoon of the pepper, and sauté until softened,
  • Add the carrots and sauté for 5 minutes.
  • Add garlic and sauté 1 minute.
  • Remove the mix and place with the bacon.
  • Cut the sausage into thirds and brown on all sides. Once browned remove from the pot (apart from the onion/carrot/bacon mix).
  • Deglaze the pan with half of the stock.
  • Add the tomatoes, with 1 teaspoon each of Clubhouse spices, 1/2 teaspoon pepper, and 1/2 teaspoon salt.
  • Let simmer for a few minutes.
  • Chop (small) the 2 destemmed oregano and 4 sage leaves.
  • Add the pearl barley, chopped herbs, the onion/carrot/bacon mix, the rest of stock, the bay leaves, and stir to combine.
  • Layer the sausage on top.
  • Layer the oregano sprigs and sage leaves on top of the sausage.
  • Toss the potatoes with some Clubhouse spices, a bit of salt and pepper, and layer on top. Push down slightly so that the potatoes are semi submerged.
  • Put the lid of the casserole pot on and simmer on medium low heat for 30 minutes.
  • Preheat the oven to 425°F.
  • Remove the lid and dot the potatoes with butter.
  • Transfer the pot to the oven and cook for 15 minutes or until the potatoes turn golden brown.

Notes

Double the recipe for a large family, this made enough for 2 hearty meals for 2 people.