Sausages braised with barley, currants, lemon and silverbeet


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

You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 - 6 people
GT
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Supple Spanish tempranillo

Featured in

June 2017

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