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Dublin Coddle

Yield: 4-6 servings


6-8 butcher’s pork sausages (approx. 2 lbs.)
6 slices of thick cut bacon, chopped
1 large onion, chopped
2 carrots, chopped
1 stalk celery, chopped
½ teaspoon Tijerina Global Spices Acadian Cajun Spice Blend (click to order)
Salt to taste
Freshly ground black pepper
1 bay leaf
½ cup pearl barley, I use quick cook barley to speed up the process
4 large Yukon Gold potatoes, sliced
2 cups chicken stock
2 tablespoon butter, cut into cubes
large bunch of fresh parsley, chopped


  1. Preheat oven to 425 degrees.
  2. Heat a large cast iron skillet over medium-high heat. Once hot, drizzle a drop of oil in the pan and fry the bacon and sausages until golden brown on all sides. Remove to a plate and drain on paper towels. Once cooled, slice the sausages into thirds or if you like, bite-size pieces.
  3. To the skillet add the onion, carrots, and celery. Saute for 3 minutes, or until the vegetables begin to soften. Add the Acadian Cajun spice blend, salt and pepper and stir.
  4. Add the bay leaf, cooked bacon and sausages, pearl barley and potatoes. Pour the stock over the vegetables, cover, and bring to a boil.
  5. Reduce the heat and simmer on the stovetop for 12-15 minutes.
  6. Remove the lid and add butter. Transfer to the oven and cook, uncovered, for 15 minutes or until the potatoes turn golden brown.


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