Sausage, fennel, beer and barley casserole

June 15, 2020 (Last Updated: June 14, 2020)
Sausage, fennel, beer and barley casserole

It is the perfect winter warmer.

Sausage, fennel, beer and barley casserole

Dinner, Casserole
By ILLANIQUE VAN ASWEGEN Serves: 4
Total Time: 1 hr.

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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

Recipe styled by: ILLANIQUE VAN ASWEGEN

Recipe photographer: ADEL FERREIRA

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