Makes up to 4 servingsReady in 30 mins
Ingredients
1 Tbsp. olive oil
1 large onion, diced ¼”
2 cloves garlic, minced
450 g pkg. Marcangelo Italian Style Pork Sausage
2 carrots, peeled and sliced ¼”
2 celery stalks, sliced ¼”
1 red pepper, chopped ½”
2 cups butternut squash, ½” cubes
14 oz. can diced tomatoes, undrained
1 Litre chicken stock
2 cups water
½ cup pearl barley
2 Tbsp. chopped fresh rosemary
2 Tbsp. chopped fresh basil
salt and pepper to taste
Cooking Instructions
1. Heat the olive oil in a large pot over medium heat and sauté the onions and garlic for 2 or 3 minutes until softened.
2. Add the Marcangelo Italian Style Pork Sausage (if not using the grinds remove the sausages from the casing) breaking up the meat with the back of a spoon and cook for about 5 minutes or until no longer pink.
3. Add the carrots, celery, red pepper, butternut squash, tomatoes, chicken stock, water, pearl barley and rosemary. Cover and simmer gently for 30 minutes until barley is tender. Add the basil and salt and pepper to taste.
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