Sausage & Barley casserole

I bought a bag of barley a few weeks back and have been meaning to find a way to use it!

So in this recipe I’m basically using barley in place of potatoes which is what I would tend to use in a sausage casserole and it worked wonderfully! I’ll definitely be doing this again.


2 carrots

2 small red onions

1 large leek

1 courgette

2 sticks of celery

6-8 mushrooms

4 cloves of garlic

2 sprigs of rosemary

1 bay leaf

8-10 good quality pork sausages

1 tin of chopped tomatoes

1 tin of cannelini beans

Rapeseed oil

200g barley

500ml chicken stock

Prepare the veg- cut the onion into quarters, cut the celery, carrots and courgettes into chunks, slice the leeks into large sections, half the mushrooms, chop the rosemary and peel the garlic.

Heat 2 tablespoons of oil in a large casserole dish

On a medium high heat fry the sausages for around 8-10mins until they’ve browned (turning as you go)

Remove the sausages and leave to one side

Put the onion, carrots, courgette, celery, mushrooms and leek into the pot and cook for 5-6mins until they begin to soften

Crush the garlic in and add the rosemary and the bay leaf. Continue to cook for another couple of mins

Add the tinned tomatoes

The stock

And the barley and stir through

Drain the tin of beans and add to the pot

Followed by the sausages you cooked before

Bring everything to the boil then reduce to a gentle simmer

Put the lid on leaving a small gap. Cook for around 40mins returning to stir every now and again. If it’s getting too dry add a bit more water along the way

Delicious! Serve immediately or leave in the pot and reheat when you’re ready to eat. You can also freeze it!


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