St Patrick's Day Dublin Coddle – Olive and Vyne

Ingredients

• 8 slices thick cut bacon, rough chopped
• 8-10 large fresh pork sausages , preferably Johnsonville Irish Garlic sausage
• 1/2 yellow onion, diced
• 3 leeks, trimmed, washed, and thinly sliced
• 4 carrots, peeled and sliced
• 1 cup 10-minute barley or farro (uncooked)
• 1 1/2 cup beef stock
• 1 1/2 cup Morther Earth Latte Stout
• 3 TBS Maple Balsamic
• 3 bay leaves
• salt and black pepper
• 4-5 large yukon gold potatoes
• 2 Tbsp Scallion EVOO
• parsley, chopped for garnish