This stew was again deliciously filling, proper winter comfort food. I used really flavourful mediterranean sausages and they were fantastic.
Sausage, Barley and Kale Stew (from The Guardian)
2 onions, sliced
2 carrots, peeled and diced
240g pearl barley, rinsed with cold water
2 sprigs rosemary, leaves finely chopped
1l chicken or veg stock
salt and pepper
300g kale, tough stalks removed, roughly chopped
Heat 2 tbsp of oil in a large pan. Add the sausages and fry for 10-12 mins, turning, until browned all over. Transfer the sausages to a plate and set aside.
Turn the heat down and add the last 1 tbsp of oil to the pan. Gently fry the onion and carrot for 5-6 mins, stirring occasionally, until softened.
Add the barley, stir for a min, then add the rosemary and stock. Season well with salt and pepper. Simmer for 10 mins, then return the sausages to the pan. Simmer for another 20 mins.
Add the chopped kale, cover and simmer for another 5-10 mins, until wilted. Serve.