Pork & gammon
Sausage, kale and barley stew
Kale is an excellent companion to pork – this stew is a prime example. Pearl barley adds a welcome bite and rosemary a lovely aromatic fragrance for a tasty, nutritious dinner. You can use a little chorizo if you've got it, or try pork chipolatas for a lesser meat option. Use winter greens in place of the kale, or leeks in place or onions. Any leftover reheats well.
Ingredients
- oil for frying, e.g. vegetable or sunflower
- 8 sausages
- 2 red or white onions, sliced
- 2 carrots, peeled and diced
- 240g pearl barley, rinsed with cold water
- 2 sprigs rosemary, leaves very finely chopped
- 1 litre chicken or veg stock
- 300g cavolo nero or other kale, leaves stripped from the stalks and roughly chopped
- salt and pepper
Method
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Step 1
Heat 2 tablespoons of oil in a large pan. Add the sausages and fry, turning now and then, until nicely browned all over. Remove the sausages to a plate and leave to one side.
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Step 2
Add 1 tablespoon of more oil to the pan. Add the onion and carrot and fry gently for 5-6 minutes, stirring now and then, until softened.
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Step 3
Add the barley, stir for a minute, then add the rosemary and stock. Season well. Simmer for 10 minutes, then return the sausages to the pan. Simmer for another 20 minutes.
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Step 4
Add the chopped kale and simmer for another 5-10 minutes, until wilted. Check the seasoning before serving.