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Bavarian Barley Stew
A rustic stew with a kick.
Course Breakfast
Servings
Ingredients
  • 1/2 Pound medium or spicy bulk pork sausage
  • 3/4 Cup PEARL BARLEY
  • 2 Cups coarsely shredded cabbage
  • 1 Cup sliced carrot
  • 1 Cup sliced celery
  • 1/2 Cup cup chopped onion
  • 1 Leaf bay leaf
  • 4 Cups chicken broth
  • 1 Cup water
  • 2 Cans (14 1/2 oz. each) stewed or diced tomatoes
  • 2 Tablespoon prepared mustard optional
  • - toasted croutons, for garnish
Course Breakfast
Servings
Ingredients
  • 1/2 Pound medium or spicy bulk pork sausage
  • 3/4 Cup PEARL BARLEY
  • 2 Cups coarsely shredded cabbage
  • 1 Cup sliced carrot
  • 1 Cup sliced celery
  • 1/2 Cup cup chopped onion
  • 1 Leaf bay leaf
  • 4 Cups chicken broth
  • 1 Cup water
  • 2 Cans (14 1/2 oz. each) stewed or diced tomatoes
  • 2 Tablespoon prepared mustard optional
  • - toasted croutons, for garnish
Instructions
  1. Brown sausage in Dutch oven or large, heavy saucepan.
  2. Drain any excess fat from sausage.
  3. Add remaining ingredients, except mustard and croutons.
  4. Cover and simmer 1 hour or until barley and vegetables are tender.
  5. Stir in mustard, if desired.
  6. Remove bay leaf before serving.
  7. Pass around croutons for garnish.