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Ingredients

2 tablespoons olive oil
1 brown onion, finely chopped
1 cup pearl barley (see note)
2 cups Massel chicken style liquid stock
400g can diced tomatoes
1/2 cup semi-dried tomatoes, roughly chopped
500g lean beef sausages
1/2 cup flat-leaf parsley leaves, roughly chopped
Lemon wedges, to serve
Crusty bread, to serve

Method

Step 1 Heat 1 1/2 tablespoons oil in a deep, non-stick saucepan over medium-high heat. Add onion and cook for 3 to 4 minutes or until soft. Add barley. Stir until coated with oil mixture. Add stock, 1 cup cold water, diced tomatoes and semi-dried tomatoes. Stir until well combined. Bring to the boil. Reduce heat to medium-low. Cook, uncovered, for 30 minutes or until barley is tender.
Step 2 Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Add sausages. Cook, turning, for 8 to 10 minutes or until browned and cooked through. Remove to a board. Cut into thick pieces.
Step 3 Add sausages to tomato mixture. Cook for 1 to 2 minutes or until heated through. Season with salt and pepper. Stir through parsley. Spoon into serving bowls. Serve with lemon wedges and crusty bread.

Sausages with savoury tomato pearl barley

How to make Sausages with savoury tomato pearl barley

Ingredients

Method