Steps
- Preheat the oven to 425°F / 220°C. In a lightly oiled skillet over medium-high heat, brown 8 pork sausages and 6 roughly chopped thick bacon slices. Drain on paper towels.
- Layer 1 large chopped onion, 1 bay leaf, the meat, and 100g of pearl barley in a flameproof casserole. Top with 800g of peeled waxy potatoes cut into ½in / 1cm slices.
- Pour in 500ml of chicken stock. Cover, bring to a boil over high heat, then lower the heat and simmer for 30 minutes.
- Uncover, dot the potatoes with 1 tablespoon of butter, and season with salt and pepper. Bake for 15 minutes, until golden. Remove the bay leaf and scatter with chopped parsley.