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Old Country Cottage Sausage,
Root
Vegetable and Barley Casserole
Serves: 4 |
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Temperature: Gas Mark 7, 220 C, 425 F
Cooking Time: 60 - 90 mins.
Ingredients:
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♣ 450
g (1lb) Old Country Cottage sausages
♣ 45
ml (3tbsp) oil
♣ 1
onion, peeled and sliced
♣ 2
carrots, peeled and sliced
♣ 1
parsnip, peeled and diced
♣ 1
turnip, peeled and diced
♣ 2
garlic cloves, crushed
♣ 75
g (3oz) pearl barley, rinsed
♣ 60
ml (4tbsp) tomato puree
♣ 400
g can chopped tomatoes
♣ 300
ml (½pt) red wine
♣ 300
ml (½pt) stock
♣ 15
ml (1tbsp) freshly picked thyme leaves |
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Method:
Heat 1tbsp. oil in a large saucepan, add the
sausages and cook for 4-5 minutes. Remove, cut into four and keep warm. Add the
remaining oil to the pan. Add the onion and fry until golden. Add the root
vegetables and garlic, fry until golden. Add the cooked sausages, barley,
tomato puree, canned tomatoes and wine, bring to the boil. Add the stock and
return to the boil. Cover with a lid, lower the heat and cook until the
vegetables and barley are tender - about 1-1 1/4 hours. Add the thyme and cook
for a further 5-8 minutes.
Serving Suggestion:
Serve on a bed of creamy mashed potato with steamed leeks
and Brussels sprouts
© Copyright
The Celtic Treasure Chest
Group of
Companies
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