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.



  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.