Adapted from The View From Great Island

This is a great recipe if you are still sitting on your sausage links from a previous CSA.

Ingredients

8 slices bacon, rough chopped
8 large fresh pork sausages (or whatever sausage you can get)
1/2 yellow onion, diced
3 leeks, trimmed, sliced, and washed
4 carrots, peeled and sliced
1/2 cup barley (uncooked)

1 cup chicken stock
1 cup beer
3 bay leaves
salt and black pepper
4 large potatoes
2 Tbsp butter, melted
parsley, chopped

Instructions

1. Peel the potatoes and place in a bowl filled with cold water.
2. In a large braising pan or Dutch oven, cook the bacon until crisp. Remove the bacon to a plate, leaving a layer of grease in the pan.
3. Brown the sausages on both sides, and remove the to the plate.
4. Add the onions, carrots, and leeks to the pot in an even layer. Season lightly with salt and pepper.
5. Arrange the sausage and bacon over the veggies, along with the barley and bay leaves. **If you are using Rainshadow Barley, you will want to cook the grains ahead of time!**
6. Pour the beer and broth over all. Season lightly with salt and pepper.
7. Thinly slice the potatoes and arrange in overlapping fashion over the top of the pan.
8. Bring the pan up to a boil, then turn down to low, cover, and let simmer gently (coddle it!) for 30 minutes. Meanwhile preheat the oven to 425F
9. Uncover the pan, brush the potatoes with melted butter, and then put in the oven (uncovered) for 15 minutes or until the potatoes are golden and tender. Check the potatoes with the tip of a sharp knife to be sure they’re tender. Note: If you like you can place the pot under the broiler briefly to get more color on the crust, but watch carefully so it doesn’t burn.
10. Sprinkle with parsley and serve asap with biscuits and beer!