Sausage and Pearl Barley Casserole
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.
Pork
Autumn
Winter
Main courses
Ingredients
Sausage and Pearl Barley Casserole
−
+
£9.82
Method:
Leeks
/g
100.0 g
0%
Sausages, pork
/kg
1.2 kg
0%
Carrots
/g
100.0 g
0%
Water
/l
2.0 l
0%
Knorr Professional Gluten Free Roast Beef Paste Bouillon 1kg
/g
60.0 g
0%
0
May contain celery and its derivatives
Kale
/g
100.0 g
0%
Pearl barley, cooked
/g
125.0 g
0%
Knorr® Professional Gluten Free Gravy Granules for Meat Dishes 25L
/g
50.0 g
0%
Dark soy sauce
/ml
25.0 ml
0%
Worcestershire sauce
/ml
25.0 ml
0%
/
Method:
-
Leeks 100.0 g
-
Sausages, pork 1.2 kg
-
Carrots 100.0 g
-
Water 2.0 l
-
Kale 100.0 g
-
Pearl barley, cooked 125.0 g
-
Dark soy sauce 25.0 ml
-
Worcestershire sauce 25.0 ml
Preparation
-
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.
