Sausage and PepperPrep.Time: 10 mins
Cook.Time: 45-60 min
ToolsLarge Saucepan with lid
Ingredients6-8 Pork Sausages
3 Assorted Colour Peppers
2 Cooking Onions
2 Large Carrots
1 Large Potato
1 Tin Chopped Tomatoes
2-3 Cloves Garlic
2 Tbsp Olive Oil
2 Pork Stock Cubes
3 Tbsp Tomato Puree
3 Tbsp Pearl Barley
1.1 ltr/2 pts Hot Water
1 tsp Italian Seasoning
½ tsp Basil
½ tsp Oregano
1 tsp Paprika
MethodPeel and finely chop the onions.
Fry the onions gently over a low heat in the large saucepan with a lid on.
While the onions are cooking fry the sausages over a medium heat till they are brown all over and then remove from frying pan to rest.
Put the pearl barley in a cup and fill with boling water to soften them.
Peel and crush the garlic.
Add the garlic to the onions and sauté for a few minutes.
Halve and then deseed and decore the peppers, cut into thin strips and add to the onions and garlic.
Cut the sausages into 2.5cm / 1" pieces then add to the pan.
Turn heat up slightly and cook for 5 minutes, stirring occassionally.
Crumble stock cubes into hot water and stir to dissolve.
Pour over sausages and peppers, add the cup of softened pearl barley, the tinned tomatoes and stir well.
Dice root vegetables into 1cm / ½" cubes and add to saucepan.
Add basil, oregano, Italian seasoning, paprika, tomato puree, black pepper and stir well.
Simmer gently for 30-45 minutes with a lid on until the vegetables are soft.
Serve in warmed bowls with crusty bread.
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