It is the perfect winter warmer.
Sausage, fennel, beer and barley casserole
- 2 tsp olive oil
- 8 pork bangers
- 200g bacon, diced
- 1 onion, peeled and thinly sliced
- 240g fennel, thinly sliced
- 1 tbsp garlic, peeled and crushed
- ½ tsp dried chilli flakes
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp ground coriander
- 2 tbsp tomato paste
- 1 tsp white sugar
- 330ml beer
- 2 x 400g tins diced, peeled tomatoes
- 190g pearl barley
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) crème fraîche, to serve
- handful fresh coriander, finely chopped, to garnish
Heat the olive oil in a large pot (with a lid, for later use) over medium heat. Add the pork bangers and fry until browned, about 5 minutes. Add the bacon, onion, fennel and garlic, and fry for a further 5 minutes.
Add the dried chilli flakes, cumin, paprika, coriander, tomato paste and sugar, and fry until fragrant, about 5 minutes. Stir in the beer, tomatoes and barley. Simmer, covered, until the barley is tender, about 30 minutes. Season to taste.
To serve, divide the casserole among 4 serving bowls. Top each portion with a dollop of crème fraiche and garnish with a sprinkling of the chopped fresh coriander