200g pearl barley
Four premium British pork butcher sausages
½ cup of frozen petit pois
1 small gem lettuce
1 cup of vegetable or chicken stock
Rock salt
Freshly ground black pepper
Butter
Extra virgin olive oil
Clippy's Apple & Sage Jelly

Cook pearl barley as per manufacturers instructions
Pan Fry four premium butcher British pork sausages until sizzling
Add 2 tablespoons of Apple and Sage jelly to the pan and coat until sausages are nice and sticky. Set aside…
Drain the cooking liquid, add the pearl barley to the sausage pan along with olive oil, butter, freshly ground pepper, rock salt, add 1 cup of stock chicken or vegetable, once stock reduced, add frozen peas and shredded lettuce & heat through. Add an extra helping of apple & sage jelly to the pearl barley risotto
Serve with sizzling sage sausages and pearl barley risotto.

<Back to Recipes