A comforting and hearty one-pot sausage casserole, the plant based sausage and pearl barley together with root vegetables makes this perfect for a winter’s night
Rinse all the vegetables.
Chop the potatoes into small pieces
Slice the carrots
Cut the cauliflower into small florets
Chop the mushrooms into lumps
Heat the olive oil in a heavy-based casserole and fry the sausages, turning often, until lightly golden all over – Remove the sausages from the pan and put them to one side.
Add the chopped onion to the casserole and continue to cook over a low heat for 2-3 minutes, until the onion is slightly soft.
Add the garlic and paprika, say leaf
Add the chopped potatoes , cauliflower, mushrooms, carrots and pearl barley and stir everything together in the casserole.
Add the tin of chopped tomatoes and use the tin to put 1.5 tins of water also into the pot.
Bring to a low simmer and then slice the sausages into 3 and add them to the casserole, give it a stir.
Put the casserole on a low simmer with a lid for 30 minutes or until the potatoes are cooked through.
Turn off the heat, stir and allow to cool for 10 mins.
Taste and adjust the seasoning and serve.
Sausage and pearl barley casserole
Equipment
- 1 casserole dish
Ingredients
- 1 onion chopped
- 1 medium potato
- 2 carrots
- 2 field mushrooms
- 1 small cauliflower
- 50 g pearl barley – the kind that doesn’t need soaking and can be just throw in.
- 4 plant based sausages I like Linda McCartneys red onion and rosemary ones
- 1 tbsp olive oil
- 1 garlic clove crushed
- 1 tsp paprika
- 1 tbsp vegetable stock -i like oxo meat free red stock cube
- 400 g chopped tomatoes
- 600 ml water fill the empty can of tomatoes one and half times
- 1 bay leaf
Method
- Rinse all the vegetables
- Chop the potatoes into small pieces
- Slice the carrots
- Cut the cauliflower into small florets
- Chop the mushrooms into lumps
- Heat the olive oil in a heavy-based casserole and fry the sausages, turning often, until lightly golden all over – Remove the sausages from the pan and put them to one side.
- Add the chopped onion to the casserole and continue to cook over a low heat for 2-3 minutes, until the onion is slightly soft.
- Add the garlic, paprika and bay leaf
- Add the chopped potatoes , cauliflower, mushrooms, carrots and pearl barley and stir everything together in the casserole.
- Add the tin of chopped tomatoes and use the tin to put 1.5 tins of water also into the pot.
- Bring to a low simmer and then slice the sausages into 3 and add them to the casserole, give it a stir.
- Put the casserole on a low simmer with a lid for 30 minutes or until the potatoes are cooked through.
- Turn off the heat, stir and allow to cool for 10 min
- serve with optional fresh parsley scattered on top
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).