Posted in Recipes on 14.12.2022
Sausage Casserole with Pearl Barley
prep: 15 mins / cook: 20 mins / inactive: 0 mins / total: 35 mins / quantity: 2 servings Print recipe?
A hearty and comforting one pot sausage casserole with lots of veg, plump pearl barley and a rich red wine sauce. Perfect winter warmer for the family.
I confess, I’ve never been a fan of washing up. It’s always the necessary evil after a busy day cooking and recipe testing. So anything that can be cooked in one pot, like this sausage casserole, is a total win for me. That’s not the only way this veggie packed meal shines though. It’s also really easy to prepare, and you can even increase the quantity to make even quicker meals for later in the week. Or have something hearty and warming on hand in the freezer. You can also adapt to whatever veg you have on hand or prefer. Oh and it’s utterly delicious. Truly, I’m making this on repeat at the moment now that the frost has well and truly arrived here in the UK. Brrrrr.
The pearl barley is a really cheap way to add a tonne of nutrients to a meal as well as filling out the casserole with even more flavour and texture. I love it.
Use whatever sausages you like for this recipe as I know we all have our favourites. Personally I flit between favourites and I rather like these Tesco Plant Chef ones currently. Though it can also depend on what’s on special offer 😉
How to make a really easy sausage casserole:
If you’re shorter on time you can cook the sausages in a separate pan. But if you’re in less of a rush start by cooking the sausages in a little oil in a large saute pan or saucepan. Fry until completely cooked through then transfer to a plate.
While they’re cooking, prep the veg. I’ve used a combo of sweet potato and carrots for this. But I’ve used everything from turnips, butternut squash, courgettes and parsnips. You want bite sized-ish chunks of root veg, finely chopped onion and crushed garlic. I’ve been super lazy recently (and because there was one of those offer things) and bought ready crushed garlic in a jar. Super, super lazy.
Once the sausages are cooked, add a little more oil to the pan and saute the veggies for just a few minutes, stirring from time to time until just starting to colour.
Add in the herbs and spices followed by the red wine, vegetable stock (or stock cubes and water), pearl barley and mustard. Give everything a good stir then leave to bubble for 10-15 minutes until a lot of the liquid has been absorbed and the pearl barley is plump and cooked.
Stir in the chutney and the mushrooms and bubble for another 5 or so minutes until the mushrooms as just cooked. Season to taste and you may need to add a little more water if it’s starting to look a little dry. If your sauce is also a little thin don’t be afraid to add a few vegetable gravy granules – this helps the sauce turn silky and even more delicious!
Return the sausages to the pan for a couple of minutes to heat through.
Wasn’t that easy?! I really hope you try this recipe out. It’s one I’ve made again and again this autumn and winter because it’s just so simple, warming and delicious!
Looking for even more easy one pan vegan meal ideas? Try these:
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
Sausage Casserole with Pearl Barley
prep: 15 mins / cook: 20 mins / inactive: 0 mins / total: 35 mins / quantity: 2 servings
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
- 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
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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