Barley Stew w/Smoked Chicken Sausage
Barley Stew w/Smoked Chicken Sausage

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, barley stew w/smoked chicken sausage. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Barley Stew w/Smoked Chicken Sausage FrioMuerte Oakland, California. I know a lot of french-type stews have sausage, lentils and barley. I couldn't find andouille so I made do with lower-fat turkey sausage. My best friend, a very picky eater raved over this and said it was the best stew she'd ever eaten.

Barley Stew w/Smoked Chicken Sausage is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Barley Stew w/Smoked Chicken Sausage is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook barley stew w/smoked chicken sausage using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Barley Stew w/Smoked Chicken Sausage:
  1. Get 1 cup Barley
  2. Get 1 large chicken, roasted garlic, & gruyere cheese smoked sausage (I used Aidells)
  3. Make ready 2 18.5 oz cans of vegetable soup (I used Progresso Vegetable Classics - Garden Vegetable)
  4. Make ready 1 pinch sea salt to taste
  5. Get 1 pinch ground black pepper to taste
  6. Make ready 1 tsp cayenne pepper to taste
  7. Get 1/2 tsp ground mustard
  8. Take 1 bay leaf

Chicken sausage recipes Easiest Way to Prepare Perfect Crockpot Melt In Your Mouth Sausages with Chicken 🐔 Season with salt, pepper, oregano, paprika and nutmeg. Add back the bacon and the sausage. Add the chicken broth and bring the soup to a boil. Place sausage in an oven-safe skillet over medium heat.

Instructions to make Barley Stew w/Smoked Chicken Sausage:
  1. Rinse barley under cold water.
  2. Place rinsed barley in a 3 quart pot with 4 cups of cold water, a splash of EVOO, the bay leaf, and a pinch of sea salt.
  3. Cover & bring to a rolling boil. Reduce to medium heat. Watch to make sure it doesn't boil over. Cook for 30 mins, no peeking.
  4. While the barley is cooking, cut the sausage into 1/4 inch pieces.
  5. Remove the barley from the heat and stir, making sure to gently scrape the bottom. Most of the water should be gone. If not, drain off most of what's left, but don't trip if there is still a small amount in the bottom of the pan.
  6. Add 2 cans of the vegetable soup, cut sausage, sea salt, ground black pepper, ground mustard, & cayenne pepper. Stir to combine.
  7. Place back on high heat and stir until it starts to bubble. Immediately reduce heat to medium, cover again, and cook for another 15 mins.
  8. Take off of heat, stir, put in a bowl and serve with a nice piece of crusty bread with butter or pesto… Enjoy!

Add the chicken broth and bring the soup to a boil. Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Transfer to a plate and let cool to room temperature. Bring broth and ham hocks to boil in large pot.

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