A warming and fragrant stew for winter from Kirsty Hale of Riverford Organic Farms.
Ingredients
- 3 tbsp oil for frying
- 8 sausages
- 2 red or white onions sliced
- 2 carrots peeled and diced
- 240 g pearl barley rinsed with cold water
- 2 leaves sprigs rosemary finely chopped
- 1 litre chicken or veg stock
- salt and black pepper
- 300 g cavolo nero or other kale leaves stripped from the stalks and roughly chopped
Servings:
Instructions
- Heat 2 tbsp of oil in a large frying pan. Add all of the sausages and fry for 10-12 minutes, turning now and then, until nicely browned all over. Transfer the sausages to a plate and set aside.
- Add another 1 tbsp of oil to the pan. Gently fry the onion and carrot for 5-6 minutes, stirring occasionally, until softened.
- Add the barley, stir for a minute, then add the rosemary and stock. Season well with salt and black pepper. Simmer for 10 minutes, then return the sausages to the pan. Simmer for another 20 minutes.
- Add the chopped kale and simmer for another 5-10 minutes, until wilted. Check the seasoning before serving.
Share this Recipe
Powered byWP Ultimate Recipe