Barley Banger Bake

Grains and pulses – things that grow in pods like peas, beans and chick peas – are an excellent source of protein and rank high on the vegetarian’s list of valuable foods, but those of us who eat meat like to have a bit of dead animal mixed in as well. You could try making this very economical dish into a vegetarian meal by omitting the meat, adding more barley and using a vegetable stock.



1 medium onion, diced.

3 cloves garlic, chopped.

1 400g can cannellini beans, drained.

1 cup chicken stock.

Juice and zest of a large lemon.

½ cup chopped walnuts and/or cashews or sliced almonds.

½ cup sultanas.

½ cup barley.

1 tblsp curry powder [or to taste].

Salt to taste.

¼ cup olive oil.

6 beef sausages.



Prepare the onions and garlic and set aside. In a bowl, mix the barley, curry powder and salt. In a bowl, mix together the beans, nuts, raisins, lemon and stock. Set aside.



Preheat the oven to 180°C. Heat the oil in a sauté pan over a hot flame. Brown the sausages then transfer to a casserole dish. Add the onions and garlic to the pan and cook until soft, then add the barley, curry powder and salt. Cook, stirring, for another 2 minutes then add the bean mixture. Stir well until the mixture comes to the boil, then transfer it to the casserole. Cover and bake for 40 minutes. Serve immediately.


Serve with: Stir fried vegetables and mushroom sauce on the side.


Serves: 2.

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