My job now comes with a commute, so when I can I like to make big meals so that I can freeze half of for easier week night meals. We both love risotto but it takes time to make so often I can’t be arsed. And I don’t like to freeze rice because of the risks of food poisoning. So barley risotto is a fab way of getting that indulgent risotto hit from the freezer.
My initial foray into barley risotto was via otelenghi, and I cook his tomato version regularly. But I also love it with mushrooms, with veggies and with sausage. I’m fact I think a sausage barley risotto has to be an ultimate comfort food dish so it pays to get the best, up your sausage game (oo-er)…and try game sausage!
I wasn’t too sure what to expect from pheasant and pear sausages when I received them as a gift from Wild and Game.* In fact, the meat was like a more full bodied version of chicken and not gamey at all. The pear added a sweet fruity edge and combined they resulted in very good, tasty sausages.
I’d say these are a great way of introducing pheasant to people who aren’t sure if it’s for them. It’s also very lean meat, so great of you are looking to cut down on red meat consumption but can’t say goodbye to a sausage sarnie once a week!
If you use these, just be careful not to overcook as, much like turkey or chicken, it will dry out.
Sausage suggestions: if you’re a veggie, I love (actually I am a bit obsessed by) mushroom Cumberland sausages from Sainsbury’s. And we served wild boar sausages at our wedding, they’d be cracking in this recipe too.
Use the best sausages you can get your hands on to make this easy one-pan bowl of deliciousness.
- 6 sausage
- 250 g pearl barley
- 2 peppers diced or sliced
- 150 g mushrooms diced or sliced
- 2 brown onions finely sliced
- 3 cloves garlic finely chopped or grated
- 1 tin chopped tomatoes
- 500 ml chicken stock
- 2 tbsp butter
- Olive oil
- Salt and pepper
- Parmesan cheese optional
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Chop your sausages into 5-6 pieces each - using kitchen scissors is quick and easy.
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In a saute pan, or large frying pan, heat a good drizzle of olive oil over a medium heat. Add the onions and gently fry for 5 minutes until soft. Add the sausages and peppers and fry for 3-5 until sausage pieces are browned on all sides.
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Add mushrooms, tinned tomatoes, barley and 300ml stock. Stir well, season and bring to a boil.
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Turn down to a simmer and stir regularly until the barley is cooked - it is always different but 20-30 minutes. Add the remaining stock as and when it starts to look like it could stick.
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When cooked, turn the heat off, add a small knob of butter (1 tbsp) and stir through. Check seasoning. Serve with Parmesan if you wish.
Wild and Game are a non profit company looking to raise the profile of game bird consumption. They supply their products frozen to prolong the game season to the whole year, and they want to raise the use of game in home kitchens. As well as pheasant sausages various meats, they make ready meals, pies and pates. The grouse, brandy and herb pate is really rich and packed with flavour- it hasn’t scrimped on the brandy! It would make a talking point if you served it up instead of the oft tasteless supermarket chicken liver pate. I’ve also used their pigeon breasts in a recipe as well.
SHE LOVES: simple but hearty food. And an ingredient with a twist such as these pheasant sausages.
*PR sample
Pin for midweek comfort meals
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