Coddle Hot Pot

Wed, 15 January 2025

Ingredients

· 1 Large Onion, Sliced

· 2 Carrots Peeled and Chopped

· 6 Slices of Smoked Streaky Bacon Rashers, Roughly Chopped

· 2-3 Large Waxy Potatoes, Peeled and Cut In 1cm Slices

· 8 Sausages

· 500ml Chicken Stock

· 2 Sprigs Thyme

· 100g Pearl Barley

· A Good Handful of Fresh Parsley, Roughly Chopped

· Sea Salt

· A Generous Knob of Butter

 

Method

 

1. The Ultimate Comfort Dish. Disclaimer, All the Traditionalists Will Have to Excuse the Frying of The Sausage. I Just Can’t Bear to Look at A Naked Sausage in My Stew.

2. Preheat The Grill to High.

3. Place A Large Casserole 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 to Drain Off Any Fat.

4. Place The Onions into The Casserole Dish, Add in The Thyme, Bacon and Sausages, Pearl Barley and Finish with A Layer of Potatoes Across the Top. Pour Over the Stock and Place the Pot, Covered with A Lid, Over A High Heat and Bring to The Boil. Lower The Heat and Simmer For 20-30 Minutes.

5. Remove The Lid from The Dish and Spoon Pieces of Butter Over the Potatoes. Season Beautifully with The Sea Salt and Transfer to The Oven to Cook For 10-15 Mins. We Want a Crispy Top to The Potatoes.

6. Serve With Crusty Bread and The Chopped Parsley.