400g (about 6 large) good quality sausages 1tbs light olive or vegetable oil
1 red onion, cut into wedges
100g pearl barley, rinsed
1⁄2 tsp dried oregano
pinch dried crushed chillies or chilli powder
1 vegetable stock cube, plus 500ml boiling water
3 carrots, peeled and sliced diagonally into 3 or 4 pieces 1 red pepper, roughly diced
400g carton/tin chopped tomatoes
150ml Eisberg Rosé
few sprigs fresh flat-leaf parsley, chopped
Preparation time: 20 minutes
Cooking time: 40 minutes
Preheat the oven to 190°C/170°C fan/Gas 5.
Place the sausages on a baking tray and cook for 20-25 minutes or until cooked through and golden then set aside.
Meanwhile heat the oil in a large saucepan or lidded ovenproof dish and fry the onion for 2-3 minutes. Then stir in the barley, oregano, chilies and 400ml of the stock.
Bring to a simmer, cover with a lid then either place in the oven for 20 minutes or turn down the heat and cook on the hob for 10 minutes. Stir occasionally and add a little more of the stock if required.
Add the carrots, red pepper, chopped tomatoes and Eisberg Rosé, re-cover and cook for a further 20 minutes.
Check that the barley is tender. Slice each of the sausages into about 3 pieces and add to the dish with the parsley and a good grind of black pepper. Heat through and serve.