Sausages braised with barley, currants, lemon and silverbeet
Sausages braised with barley, currants, lemon and silverbeet
This is a great one-pot meal ready to go.
Prep time 15 mins, cook 1½ hrs
Serves 4-6
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 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, then cover with a tight-fitting lid or foil, transfer to oven and braise until liquid is absorbed and barley is tender (1-1¼ hours).
2 Scatter braised sausages and barley with lemon rind and serve with wilted greens.
Wine suggestion Supple Spanish tempranillo.