Best Sausage And Barley Stew Recipes

Chicken and Sausage Barley Stew image

Provided by kwlabear

Categories Easy

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 chicken legs
2 chicken thighs
6 ounces smoked turkey sausage
1/3 cup barley
1/3 cup lentils
1/2 cup mushroom, sliced
1 cup green beans, chopped
1/2 cup carrot, shredded
6 cups water
1 tablespoon dried onion
2 teaspoons garlic granules
1 teaspoon chervil

Steps:

Nutrition Facts : Calories 282.1, Fat 14.7, SaturatedFat 4.1, Cholesterol 91.2, Sodium 354.1, Carbohydrate 14.5, Fiber 3.6, Sugar 2.6, Protein 22.8

SAUSAGE, BARLEY AND MUSHROOM STEW image

Yield 6 servings

Number Of Ingredients 15

2 tsps olive oil
2 cups onion, thinly sliced
8 ounces sausage meat
1 cup celery, chopped
1 cup carrot, sliced
2 cloves garlic, minced
1 bay leaf
5 cups shitake mushrooms, thinly sliced
1 1/2 cups portabello mushrooms, chopped
1/2 cup uncooked pearl barley
3 15.75 ounce cans chicken broth, fat-free & less sodium
2 tablespoons brandy
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup fresh parsley, coarsely chopped

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.

SAUSAGE AND CHICKPEA STEW OVER BARLEY image

Categories Bean

Yield 5-6 servings

Number Of Ingredients 13

1 large onion, in half then thinly sliced
1 1/2 c cooked chickpeas, drained
12 ounce package chicken sausage
14.5 ounce can diced tomatoes with green chilis
1-2 c chicken broth
1-2 garlic cloves minced
3/4 t ground cumin
3/4 t ground coriander
1/2 t cinnamon
1 T sugar
3-4 c cooked barley
bag of washed and cut kale
non-fat plain yogurt, strained to thicken

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.

Sausage and Barley Stew image

Time 55m

Number Of Ingredients 10

1/2 pound small button mushrooms, cut in half
1 medium onion, chopped
3 cloves garlic, finely chopped
2 teaspoons oregano, dried and crushed
6 cups chicken broth
1 cup pearl barley
2 bay leaves
3 medium carrots, peeled and sliced 1/4" thick
1/2 cup pinot noir wine (substitute chicken broth)
1 pound kielbasa, cut into 1/2" pieces

Steps:

In a 12", deep, Dutch oven, heat oil over medium heat. Add ½ of the mushrooms, onion, and garlic. Sauté for 3 to 4 minutes, stirring occasionally. Add oregano and basil; sauté 2 more minutes. Stir in broth, barley, and bay leaves. Bring to a boil. Reduce heat, cover and cook 25 minutes. Mix in carrots, wine, and remaining mushrooms. Bring to a boil, reduce heat and simmer 20 minutes. Add sausage and cook 5 minutes more. Remove bay leaves. Serve. Note: I like to use bratwurst or Italian sausage instead of kielbasa.

Nutrition Facts : Nutritional Facts Serves