Pork Comforting Main

Sausage casserole

Name: Sausage casserole
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 140ml extra virgin olive oil; 6 good quality pork and fennel sausages (or other pork sausages); 1 onion, sliced; 1 bunch flat-leaf parsley, stalks chopped, leaves picked; 1 bunch baby leeks, or small 2 leeks, trimmed & halved lengthways; 3 garlic cloves, crushed; 6 sprigs thyme, leaves picked; 200g pearl barley; ½ cup (125ml) white wine; 1L chicken stock; 2 tbs red wine vinegar; 50g grated parmesan plus parmesan rind; 1 bunch basil, leaves picked; Watercress (or rocket) to serve

Rate now

10m

50m

Jump to recipe

by Colin Fassnidge

Chef and My Kitchen Rules judge

Jan 23, 2017

“Get the most out of the humble snag,” says chef and TV personality Colin Fassnidge.

140ml extra virgin olive oil
6 good quality pork and fennel sausages (or other pork sausages)
1 onion, sliced
1 bunch flat-leaf parsley, stalks chopped, leaves picked
1 bunch baby leeks, or small 2 leeks, trimmed & halved lengthways
3 garlic cloves, crushed
6 sprigs thyme, leaves picked
200g pearl barley
½ cup (125ml) white wine
1L chicken stock
2 tbs red wine vinegar
50g grated parmesan plus parmesan rind
1 bunch basil, leaves picked
Watercress (or rocket) to serve

Method

1.

Heat 2 tbs oil in casserole over medium heat. Add sausages and cook 2-3 minutes until browned, then remove from pan.
2.

Add onion and parsley stalks. Cook 3-4 minutes until softened. Add leeks, 2 garlic cloves and thyme and cook for a further minute until fragrant. Add barley and stir to coat. Add the wine, stock, 500ml water, vinegar, parmesan rind and bring to a simmer and cook for 25 minutes.
3.

Return sausages to the pan, then cover and simmer for 15 minutes or until liquid has been soaked up and barley is tender, adding water if needed.
4.

For a pesto, combine parsley and basil leaves in a food processor with 100ml oil, parmesan and 1 garlic clove. Season then whiz until finely chopped. Remove parmesan rind from casserole.
5.

Serve sausages and barley with pesto and watercress.