Sausage, Root Vegetable and Barley
Casserole
Ingredients:
♣
450
g (1 lb) pork and apple sausages
♣
45
ml (3 tbsp) olive oil
♣
1
onion, peeled and sliced
♣
2
carrots, peeled and sliced
♣
1
parsnip, peeled and diced
♣
1
turnip, peeled and diced
♣
2
garlic cloves, crushed
♣
75
g (3 oz) pearl barley, rinsed
♣
60
ml (4 tbsp) tomato puree
♣
400
g can chopped tomatoes
♣
300
ml (½ pt) red wine
♣
300
ml (½ pt) stock
♣
15
ml (1 tbsp) freshly picked thyme leaves
Method:
Heat 1tbsp oil in a large saucepan,
add the sausages and cook for 4-5 minutes. Remove, cut into four and keep warm.
Add the remaining oil to the pan. Add the onion and fry until golden. Add the
root vegetables and garlic, fry until golden. Add the cooked sausages, barley,
tomato puree, canned tomatoes and wine, bring to the boil. Add the stock and
return to the boil. Cover with a lid, lower the heat and cook until the
vegetables and barley are tender - about 1-1 1/4 hours. Add the thyme and cook
for a further 5-8 minutes.
Serving Suggestion:
Serve on a bed of creamy mashed potato with steamed
leeks and Brussels sprouts.
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The Celtic Treasure
Chest
Group of Companies
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