Name: Sausages braised with barley, currants, lemon and silverbeet
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 - 6
Ingredients: 1 tbsp olive oil; 8 merguez sausages (about 600gm); 1 large onion, finely chopped; 180 gm pearl barley; 500 ml chicken stock (2 cups); 50 gm currants; Wilted greens, such as silverbeet, and finely grated lemon rind, to serve

Sausages braised with barley, currants, lemon and silverbeet

Sausages braised with barley, currants, lemon and silverbeet recipe - 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).

Serves 4 - 6

Prep

15M

Cook

1H 30M

Total

1H 45M

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

Ingredients

1 tbsp olive oil

8 merguez sausages (about 600gm)

1 large onion, finely chopped

180 gm pearl barley

500 ml chicken stock (2 cups)

50 gm currants

Wilted greens, such as silverbeet, and finely grated lemon rind, to serve

Method

Main

1. 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).

2.Scatter braised sausages and barley with lemon rind and serve with wilted greens.