Sausage and Barley Bounty with Mustard and Sage

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 1 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 1/2 cups pearl barley
• 4 cups chicken stock
• 3 tablespoons whole grain mustard
• 2 tablespoons fresh sage, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Heat the olive oil in a large stock pot over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 7 minutes.

   7:00 · Brown sausage
2. 2

   Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.

   6:00 · Soften vegetables
3. 3

   Add the garlic and cook, stirring, until fragrant, about 1 minute.

   1:00 · Cook garlic
4. 4

   Stir in the pearl barley to coat it in the drippings, then pour in the chicken stock and bring to a boil.

5. 5

   Reduce the heat to low, cover, and simmer until the barley is tender and most of the liquid is absorbed, 35 to 40 minutes, stirring occasionally.

   35:00 · Simmer barley
6. 6

   Stir in the whole grain mustard, sage, salt, and pepper until evenly combined.

7. 7

   Remove from the heat and stir in the Parmesan cheese until melted and creamy.

8. 8

   Ladle into bowls and garnish with fresh parsley before serving.