Sausage and barley casserole


Preparation info

  • Serves


    • Difficulty


Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

Here is an easy, child-friendly meal that seems to appeal to nearly everyone. It’s hearty, it’s simple and, with the wide range of sausages available these days from both butchers and supermarkets, you can adjust the flavour a little according to your choice of sausage.


  • 5 ripe roma (plum) tomatoes, roughly chopped
  • 400 g (14 oz) tinned chopped tomatoes
  • 2 celery stalks, sliced
  • 1 carrot, peeled and diced
  • 2 leeks, white part only, rinsed and finely chopped
  • 4 garlic cloves, crushed
  • 1 teaspoon thyme leaves
  • 1 teaspoon rosemary leaves
  • 250 ml (9 fl oz/1 cup) white wine
  • 100 g ( oz/½ cup) pearl barley
  • 350 g (12 oz) good-quality spicy, thick sausages
  • 15 g (½ oz/½ cup) roughly chopped flat-leaf (Italian) parsley


    Preheat the oven to 180°C (350°F). Put the fresh and tinned tomatoes in a flameproof casserole dish, along with the celery, carrot, leek, garlic, thyme, rosemary, wine and barley.

    Prick the skins of the sausages with a fork and then sear them in a frying pan over high heat until they are browned all over.

    Cut the sausages into bite-sized pieces and add them to the casserole dish. Pour in 250 ml (9 fl oz/1 cup) water and gently stir everything together. Cover with a lid and cook in the oven for 1½ hours. Scatter with the chopped parsley and serve with warm crusty bread.