Sausages braised with barley, currants, lemon and silverbeet

AT A GLANCE

  • Serves 4 - 6 people

Sausages braised with grains or vegetables and aromatics make a great one-pot meal that's ready to go when you need something unfussy.

  • 1 tbsp olive oil
  • 8 merguez sausages (about 600gm)
  • 1 large onion, finely chopped
  • 180 gm pearl barley
  • 500 ml (2 cups) chicken stock
  • 50 gm currants
  • Wilted greens, such as silverbeet, and finely grated lemon rind, to serve
01   Preheat oven to 170C. Heat oil in a casserole (or flameproof roasting pan) over medium heat, add sausages and fry, turning occasionally, until browned (2-3 minutes). Set aside. Add onion to casserole and fry until starting to caramelise (10-15 minutes). Add barley, chicken stock, currants and 250ml water, season and bring to a simmer, return sausages to pan, then cover with a tight-fitting lid or foil, transfer to oven and braise until liquid is absorbed and barley is tender (1-1 ΒΌ hours).
02   Scatter braised sausages and barley with lemon rind and serve with wilted greens.

Topics:

SAUSAGES, DINNER, WINTER, BARLEY

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY AND LUCY TWEED

Drinking Suggestion:

SUPPLE SPANISH TEMPRANILLO , suggested by MAX ALLEN

FEATURED IN

June 2017

June 2017

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