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 tbspolive oil8merguez sausages (about 600gm)1large onion, finely chopped180 gmpearl barley500 ml (2 cups)chicken stock50 gmcurrantsWilted greens, such as silverbeet, and finely grated lemon rind, to serve
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 ¼ hours).
Scatter braised sausages and barley with lemon rind and serve with wilted greens.