Dublin Coddle with Durham Ranch Bison Chipotle Sausage



  • 1 onion, chopped
  • 6 slices of bacon, roughly chopped
  • 2-3 large waxy potatoes, cut in 1cm slices
  • 1 pkg Durham Ranch Bison Chipotle sausage
  • 2 cups of chicken stock
  • 1 bay leaf
  • 1 cup of pearl barley
  • A handful of parsley, chopped
  • Sea salt & ground black pepper
  • A generous pat of butter


  • Preheat the grill/oven to 425°
  • Place a large frying pan over 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 paper towel.
  • Place the onions across the base of the pan layer up with the bay leaf, bacon and sausages, pearl barley and finish with a layer of potatoes.
  • Pour stock over pan and place the pan covered, over a high heat and bring to the boil. Lower the heat and simmer for 30 minutes.
  • Remove the lid and dot the potatoes with butter.
  • Season with sea salt and ground black pepper and transfer to the grill/oven and cook for 15 minutes or so until potatoes begin to brown.

Recipe by Chef Stacy Petty, Brand Ambassador for Durham Ranch