Pearl barley and sausage stew recipe

  • Serves 4
  • 5 mins to prepare and 55 mins to cook
  • 626 calories / serving
  • Freezable
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For a hearty family dinner try this rustic pearl barley and Cumberland sausage stew. It's packed with a medley of vegetables for a delicious dish that's perfect for sharing on chilly nights.

  1. Heat the oil in a large, shallow casserole dish with a lid set over a medium-high heat. Add the sausages and cook for 8-10 mins, turning every so often, until golden. Remove from the pan and set aside.
  2. Add the onion, carrots, celery, bay leaf and thyme sprigs to the pan. Season and cook for 5-7 mins, until the vegetables are just beginning to soften. Add the garlic, fennel and chilli; cook for 2 mins more.
  3. Stir in the tomatoes, stock, pearl barley and lemon zest. Return the sausages to the pan. Bring to the boil, then reduce the heat, partially cover with the lid and simmer for 40 mins, stirring frequently. If the mixture starts to looks dry, add a little water.
  4. Just before serving, check the seasoning and adjust to taste.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months.

To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place in a pan over a medium heat, stirring occasionally until the dish is heated through.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 tbsp olive oil
  • 8 cumberland sausages
  • 1 onion, chopped
  • 2 carrots, halved lengthways and cut into chunks
  • 2 celery sticks, cut into chunks
  • 1 bay leaf
  • 4 thyme sprigs
  • 2 garlic cloves, crushed
  • 1 tsp fennel seeds
  • pinch dried chilli flakes
  • 400g tin chopped tomatoes
  • 450ml pouch fresh veg stock
  • 200g pearl barley
  • 1 lemon, zested
  • Energy 2625kj 626kcal 31%
  • Fat 32g 46%
  • Saturates 10g 52%
  • Sugars 13g 14%
  • Salt 1.6g 26%

of the reference intake
Carbohydrate 64.9g Protein 22.5g Fibre 7.2g


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