Bavarian barley stew
(serves 6)
8 pork bangers
¾ cup uncooked pearl barley, rinsed
2 cups shredded cabbage
3 carrots, sliced
4 celery stalks, chopped
1 onion, chopped
2 garlic cloves, chopped
1 bay leaf
5 cups chicken stock
2 cans chopped tomatoes
2T mustard, optional
toasted croutons, for garnish
Heat a little oil and brown the sausages. Add remaining ingredients, except mustard and croutons. Cover and simmer for 45 minutes or until barley and vegetables are tender. Stir in mustard, if desired. Remove bay leaf before serving. Pass around croutons for garnish.
(See our great Pearl Barley feature for more recipes in the July 2010 issue of Top Billing magazine)
Production Amor Engelbrecht
Production assistant Katelyn Williams
Photograph Angie Làzaro
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