Sausage Casserole with Pearl Barley
Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Quantity: 2 servings
Ingredients
3-4 sausages per person
2 cups (300g) mixed root vegetables – squash, carrots, sweet potatoes, swede, parsnips, turnips etc. Use what you have or prefer!
1 red onion – peeled and finely chopped
5-6 cloves garlic – peeled and crushed
1 heaped teaspoon smoked paprika
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1/3 cup (80ml) red wine
2 cups (500 ml) water
2 stock cubes (I used the vegan ‘beef’ oxo cubes)
1/2 cup (90g) pearl barley
3 + 1/2 cups (240g) mushrooms – halved or quartered dependent on size
1 heaped teaspoon wholegrain mustard
Instructions
- Fry the sausages in a little oil until cooked and golden
- Once the sausages are cooked through remove from the frying pan and place onto a plate. Add a little more oil to the pan then add the prepped root vegetables, onion and garlic
- Saute for a few minutes, stirring from time to time, until just starting to colour
- Add the paprika, thyme, rosemary and mustard followed by the red wine, water, stock cubes and pearl barley
- Stir everything together then leave to bubble for 10-15 minutes until the pearl barley is plump and cooked
- Stir in the chutney and mushrooms and bubble for another 5 minutes until the mushrooms are just cooked
- If necessary, add a little more water
- Once the mushrooms are cooked season to taste and thicken with a spoonful (or two!) of gravy granules if the sauce is a little thin
- Return the sausages to the pan for a minute or two until warmed through
- Serve with mashed potatoes or crusty bread
- Chill any leftovers and store in the fridge or freeze
Recipe by The Cook & Him at https://thecookandhim.com/recipes/sausage-casserole-with-pearl-barley/