Best Barley Sausage Recipes

TURKEY SAUSAGE BARLEY SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
• Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.

SAUSAGE, BEAN & BARLEY SOUP RECIPE

Steps:

• Bring ingredients to boil in Dutch oven or small stockpot; cover.
• Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.

CHICKEN AND SAUSAGE BARLEY STEW

Steps:

• Place all ingredients in crock pot.
• Cover with water.
• Cook on high 6 hours.

STUFFED ACORN SQUASH WITH SAUSAGE, BARLEY AND GOAT CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Melt the butter in a 10-inch cast-iron skillet. Brush the squash with 2 tablespoons of the melted butter. Season aggressively with salt and pepper and place cut-side down on a rimmed baking sheet. Add 1 tablespoon water to the baking sheet and bake until tender, 25 to 35 minutes.
• Warm the remaining butter in the skillet over medium heat. Add the celery and shallots and saute until tender, about 3 minutes. Add the Italian seasoning, sage and 3 ounces water and cook until the herbs are tender, about 2 minutes. Stir to combine.
• Add the sausage to the skillet and stir to combine. Cook, stirring occasionally, until the sausage is golden brown and cooked through, 7 to 10 minutes. Add water as needed to deglaze the pan and prevent sticking while cooking.
• Transfer the sausage mixture to a large bowl and toss with the barley and lemon zest. Stir in the goat cheese, until large clumps still remain but are evenly dispersed. Stir and adjust the seasoning with salt and pepper as needed. Fill each squash half with the sausage mixture and bake cut-side up until golden brown, 8 to 10 minutes. Drizzle with the honey before serving.

TURKEY SAUSAGE WITH CABBAGE AND BARLEY

Steps:

• In deep non stick frying pan, heat oil over medium high heat. Add sausage and brown on all sides, about 5 minutes. Add cabbage, onion, garlic, and caraway seeds; cook, stirring, until cabbage has wilted slightly, about 3 minutes.
• In bowl, whisk together stock, vinegar and mustard. Add to frying pan along with barley; stir. Bring to simmer; cover and cook, stirring occasionally and adding more water if too dry, for 40 minutes or until barley is tender.

SAUSAGE, BARLEY AND MUSHROOM STEW

Steps:

• Heat oil in large dutch oven over medium heat. Add onion; cook 5 minutes or until slightly soft. Remove casings from sausage. Add sausage to pan; cook 8 minutes or until sausage is browned, stirring to curmble. Add celery, carrot, garlic, and bay leaf; cook 10 minutes or until onions are golden brown, stirring frequently. Stir in the mushrooms; cook 10 minutes or so until mushrooms release moisture. Stir in barley, chicken broth, brandy, salt and pepper. Bring to a boil; cover, reduce heat and simmer 1 hour or until barley is tender. Discard bay leaf. Sprinkle with parsley. Serve immediately.

INSTANT POT® BARLEY RISOTTO WITH SWEET POTATO AND SAUSAGE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add sausage, barley, sweet potato, garlic, and rosemary; mix to combine. Pour in beef stock. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve.

CROCK POT SAUSAGE AND BARLEY JAMBALAYA

Steps:

• In a nonstick skillet, cook sausage over medium high heat, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain all but 1 tablespoons fat from pan. Reduce heat to medium.
• Add onions to pan and cook, stirring, until softened. Add garlic, chili pepper, Cajun seasoning, oregano, salt and peppercorns and cook, stirring, for 1 minute. Add barley and stir well. Add tomatoes and chicken stock and bring to a boil.
• Pour mixture over sausage and stir. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Add shrimp and roasted pepper. Cover and cook on HIGH for 20 minutes, until shrimp is heated through.
• TIPS:.
• If you don't have a fresh chili pepper, stir in hot pepper sauce to taste, after the jambalaya is cooked.
• Cajun seasoning is available in many supermarkets and specialty food store. If you can't find it, substitute 1 teaspoons EACH dried thyme leaves and paprika to this recipe.
• To roast peppers: Preheat oven to 400°F Place peppers on a baking sheet and roast, turning two or three times, until the skin on all sides is blackened. (This will take about 25 minutes.) Transfer peppers to a heatproof bowl. Cover with a plate and let stand until cool. Remove and, using a sharp knife, lift off skins. Discard skins and slice according to recipe instructions.
• TO MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 2, chilling the cooked sausage and tomato barley mixtures separately. Refrigerate overnight. The next morning, continue with Step 3.
• Delicious & Dependable Slow Cooker Recipes.

LENTIL, BARLEY AND SAUSAGE SOUP

Steps:

• Heat vinaigrette in large saucepan on medium heat. Add chopped vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently.
• Add chicken broth, lentils and thyme; stir. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
• Stir in barley; simmer 15 min. or until lentils and barley are tender, stirring occasionally.
• Add sausage; cook 5 min. or until sausage is heated through, stirring occasionally. Add spinach; cook and stir 2 to 3 min. or just until wilted.

SAUSAGE-BARLEY CASSEROLE

Steps:

• In a large saucepan, melt 1 tablespoon butter. Saute sausage until lightly browned. Remove from pan and set aside. Add remaining butter; saute barley, vegetables and garlic until barley is lightly browned. Return sausage to pan. Add water, tomatoes and seasonings. Bring to a boil. Cover and cook over low heat until liquid is absorbed, about 1 hour.

FINGER LICKING LEEK SOUP WITH SAUSAGE AND BARLEY

Steps:

• Chop the onion and sauté in the vegetable oil until tender (about 2-3 min).
• Meanwhile wash well and cut the leeks into small rounds. Discard the very rough tips of the green part.
• Thinly chop the garlic.
• Add the leeks and garlic to the onions and cook for 10 more min or until soft.
• In a separate pan brown the Italian sausage breaking it into small pieces.
• Add the sausage to the leek mixture and cook for 2 more min, stirring to combine the flavors.
• Add 1 quart of water to the pot and when it starts boiling add the stock cubes.
• Add the barley and cook according to the package instructions. Usually takes 45 minutes.
• At the end of the cooking you can sprinkle 1-2 tbsp of grated parmesan cheese. Season with salt if necessary.
• The soup thickens on its own because of the starch in the barley. But If you like your soups thicker you can use 1tbsp of cornstarch dissolved in 2 tbsp of COLD water and add it at the end of the cooking. Slowly stir for 2 minutes.

BARLEY SAUSAGE

Steps:

• Place all ingredient in a food processor and process until thoroughly combined but still chunky Place the mixture in a piping bag.
• Spread a sheet of large plastic wrap out on a moistened table and pipe out a large bead of the sausage filling.
• Leave several inches of plastic wrap empty on either side of the sausage.
• Roll up the plastic wrap carefully,try to avoid forming air bubbles inside the plastic.
• Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage.
• If any air pockets form prick them with a pin.
• Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
• Poach the plastic wrapped links in simmering water for 5-7 minutes,depending on thickness then immersing them in ice cold water.
• cut off plastic wrap and squeeze out sausage reheat them by browning them in a bit of butter.

CONFETTI BARLEY AND SAUSAGE

Steps:

• 1. Cook pearl barley according to package directions; drain. Meanwhile, in a large skillet cook sausage, carrots, onion, and garlic till meat is no longer pink. Drain off fat. 2. In a large mixing bowl combine barley, sausage mixture, spinach, corn, mushrooms, green onions, garlic powder, savory, thyme, marjoram and pepper. 3. Place mixture in a 2 qt casserole. Cover and bake 350 oven about 40 min. or till heated through. Sprinkle with Parmesan; bake, uncovered, 5 min more or till cheese is melted.

SOUPS: SAUSAGE BARLEY SOUP (CROCK POT) RECIPE

Steps:

• Thaw and drain spinach well. Remove casings from sausage and cook thoroughly in a skillet over medium heat. Add onion and garlic and Italian seasoning to the sausage. When done remove from heat and drain. In a slow cooker place the sausage, chicken broth, carrot, spinach, barley and soup base. Cover. Cook on high 4 hours or 6 to 8 hours on low.

SCOTCH BROTH WITH NORTHERN ISLES LAMB SAUSAGE, PEARL BARLEY, AND TURNIPS

Steps:

• In a large pot, combine the leek, carrot, turnip, barley, tomato paste, and broth and bring to a boil over high heat. Decrease the heat to maintain a simmer, cover partially, and cook until the barley is tender, about 45 minutes.
• Add the sausage balls and salt and continue cooking until they are firm and rise to the top, about 20 minutes.
• Ladle the soup into individual bowls, garnish with the parsley and black pepper, and serve piping hot.

SAUSAGE AND CHICKPEA STEW OVER BARLEY

Steps:

• Carmelize onion slices in heavy high sided pan in olive oil. Broil or grill sausage then slice in thick slices. Add sausage slices, chickpeas, tomatoes, garlic broth, sugar and spices to onions and simmer for at least 20 minutes. While this is cooking saute kale in olive oil and season with salt, pepper and garlic. Adjust stew with salt and pepper. Serve stew over barley with a dollop of strined yogurt on top and kale on the side.

RED BEANS, BARLEY & SAUSAGE STEW

Steps:

• The night before, rinse beans, place in a large bowl with water to cover and let soak overnight.
• Drain and rinse beans.
• Put all ingredients in a large crock-pot, stir, cover and cook on low 8-10 hours.
• Prep time does not include soaking beans.

SAUSAGE, LENTIL, AND BARLEY SOUP

Steps:

• In large pot, cook sausage and onions until onions are soft.
• Add all other ingredients and bring to a boil.
• Reduce heat and simmer soup, covered, about an hour or until potatoes and carrots are tender.

SAUSAGE BARLEY SOUP (CROCK POT)

Steps:

• Thaw and drain spinach well.
• Remove casings from sausage and cook thoroughly in a skillet over medium heat.
• Add onion and garlic and Italian seasoning to the sausage.
• When done remove from heat and drain.
• In a slow cooker place the sausage, chicken broth, carrot, spinach, barley and soup base.
• Cover.
• Cook on high 4 hours or 6 to 8 hours on low.

SAUSAGE, BEAN & BARLEY SOUP

Steps:

• Combine all ingredients in a Dutch oven. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cover and simmer for 15 to 20 minutes, until vegetables are tender. Tip: Soups taste even better the next day...why not make a favorite soup ahead of time? Let it cool thoroughly, then cover and refrigerate until tomorrow night.