Italian barley stew with beef sausages
Meat
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Heartwarming barley and Italian vegetable stew served with sliced herb and garlic sausages.

Gluten friendly option - pearl barley is replaced with quinoa.
1. Place barley in a saucepan and cover with water. Bring to the boil and cook for 15-20 minutes, or until tender but still firm.

2. Heat a frypan with 1 tbsp oil over medium-high heat. Cook the sausages for 6-8 minutes, turning until browned all around and cooked through.

3. Heat another pan with 1 tbsp oil over medium heat. Chop and add onion, sauté for 3-4 minutes, or until softened. Cut eggplants into rounds, chop capsicums and add to pan with thyme leaves. Cook for a further 3-4 minutes.

4. Dice and add Philadelphia cheese and 1/2 cup water. Stir until melted. Pour in tomato sugo and another 1/2 jar water. Cover and simmer for 5 minutes.

5. Stir in cooked barley, allow to simmer for a further 4-5 minutes.
Chop and stir in basil leaves and 1 tbsp vinegar, season to taste with salt and pepper.

6. Divide barley stew between plates and top with sliced sausages to serve.

Notes:
Slice and add sausages to stew if you prefer!

Gluten friendly option - pearl barley is replaced with quinoa
Pearl barley 200g
Beef sausages 6-pack
Red onion 1
Gourmet eggplants 2
Yellow capsicum 1
Red capsicum 1
Thyme 1/2 packet
Philadelphia cream cheese 1/3 block
Tomato sugo 1 jar
basil 1/2 packet

From your pantry:
oil (for cooking), salt, pepper, balsamic vinegar