Braised sausages with pearl barley

    1 hour 10 min

    A warming and rich stew from the oven, using pearl barley as a satisfying and hearty base to a simple winter supper. Best served with buttered green vegetables, fresh crusty bread and a glass of red wine.


    Midlothian, Scotland, UK
    3 people made this

    Serves: 4 

    • 6 pork sausages
    • 1 small onion, finely diced
    • 1 carrot, finely diced
    • 1 stick celery, finely diced
    • olive oil for frying
    • 4 fat cloves of garlic, crushed
    • 120ml red wine
    • 1 (500g) carton passata or tin chopped tomatoes
    • 130g pearl barley
    • 250ml hot water
    • 1 sprig rosemary, other herbs to taste
    • salt and pepper

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Place sausages in a a spacious dish and braise in the preheated oven for 10 minutes.
    2. Meanwhile saute onion, carrot and celery in olive oil over a low heat for 5 minutes. Add crushed garlic and saute for 2 minutes more.
    3. Add wine, passata, pearl barley and hot water. Season well.
    4. Add sauce to sausages in the oven dish and turn down to 170 C / Gas 3.
    5. Braise for 45 minutes uncovered, stirring occasionally and checking to ensure it is not burning. The barley should swell to absorb the liquid and the top should brown.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)