Ingredients
Method:
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Leeks 100 g
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Sausages, pork 1.2 kg
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Carrots 100 g
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Water 2 l
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Kale 100 g
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Pearl barley, cooked 125 g
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Dark soy sauce 25 ml
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Worcestershire sauce 25 ml
Preparation
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Method:
- Peel and dice the onions and carrots
- Slice the leeks and wash
- Put the sausages on a tray and rub with a little oil, put the sausage in the oven at 200c and cook for 10 minutes.
- Place the onions in a pan and cook for 3-4 minutes with a little oil until golden brown then add the carrots, leeks , water and KNORR Roast Beef bouillon.
- Bring to the boil then reduce the heat to a simmer. Add the sausages and cook for 10 minutes, add in the Kale and pearl barley the cook for a further 3-4 minutes until the kale is tender.
- Stirthroughthe KNORR Gravy Granules for meat, the dark soy and the Worcestershire sauce and stir well, and cook for a further 4 minutes.
