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Sausage and Pearl Barley Casserole
Sausage and Pearl Barley Casserole – recipe

This a rich casserole made with sausages local to the home and finished with KNORR Roast Bouillon and KNORR Gravy granules for meat, seasoned with soy and Worcestershire sauce.

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Ingredients

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Method:

This a rich casserole made with sausages local to the home and finished with KNORR Roast Bouillon and KNORR Gravy granules for meat, seasoned with soy and Worcestershire sauce.

...

Preparation

  1. 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.
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