Sausage and Pearl Barley Stew

This easy, budget-friendly one-pan stew with sausage and pearl barley is hearty and comforting, perfect for the winter months and packed with vegetables.

From the book

One Pan. 100 Brilliant Meals by
One Pan. 100 Brilliant Meals
Easy meals for weeknights
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Cook in one pan - less to wash up!


Pearl barley may have an old-fashioned image but it is a great ingredient to bulk out a dish and keep costs down. If you are making this stew in advance add a little more stock or water when you reheat it, as the pearl barley will have soaked up some of the sauce.

Serves 4
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min


3 tbsp oil
6 Cumberland sausages
2 onions, sliced
2 celery sticks, halved lengthways and cut into chunks
2 carrots, diced
200g (7oz) pearl barley, rinsed with cold water
2 sprigs thyme, leaves removed
Approx. 900ml (1½ pints) chicken stock
½ savoy cabbage, roughly chopped
zest of 1 lemon
salt and pepper


1. Heat 2 tablespoons of the oil in a large deep frying pan. Add the sausages and cook for 8–10 minutes, turning every so often, until golden. Remove from the pan and set aside.

2. Add the remaining oil to the pan. Add the onion, celery and carrot and cook gently for 5–6 minutes, stirring now and then, until softened.

3. Stir in the pearl barley and thyme followed by the stock. Season well. Simmer for 10 minutes, and then return the sausages to the pan. Simmer for another 20 minutes.

4. Add the chopped cabbage and lemon zest and more water, if the liquid level is low. Simmer for another 5–10 minutes until the cabbage is just cooked. Check the seasoning and serve.

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