Sausage and Black Pudding Stew (serves 4)
As promised!
8 Good Quality Pork Sausages
250g Black Pudding, diced
100g Pearl Barley
100g Green Lentils
3 Carrots, peeled and diced
2 Large Parsnips, peeled and cut into chips
1 Leek - rinsed and diced
1 Red Onion, chopped finely
Olive Oil - 2 tablespoons
1 small tin new potatoes
1 tablespoon of concentrated Tomato Paste
Chicken Stock - enough to cover
Bay Leaves, Rosemary, Basil Salt and Pepper
In a large stock pot, add half of the oil and brown the sausages and black pudding for several minutes. Remove and set aside.
Add the rest of the oil and fry the leek and onion until translucent. Add the vegetables, pearl barley and lentils. Stir well until coated in the oil.
Return the meat to the pan and add enough hot stock to cover the lot. Stir in the tomato paste, herbs and seasoning.
Bring back to the boil before simmering for 45 min, stirring occasionally.
Serve in large bowls with plenty of bread.
8 Good Quality Pork Sausages
250g Black Pudding, diced
100g Pearl Barley
100g Green Lentils
3 Carrots, peeled and diced
2 Large Parsnips, peeled and cut into chips
1 Leek - rinsed and diced
1 Red Onion, chopped finely
Olive Oil - 2 tablespoons
1 small tin new potatoes
1 tablespoon of concentrated Tomato Paste
Chicken Stock - enough to cover
Bay Leaves, Rosemary, Basil Salt and Pepper
In a large stock pot, add half of the oil and brown the sausages and black pudding for several minutes. Remove and set aside.
Add the rest of the oil and fry the leek and onion until translucent. Add the vegetables, pearl barley and lentils. Stir well until coated in the oil.
Return the meat to the pan and add enough hot stock to cover the lot. Stir in the tomato paste, herbs and seasoning.
Bring back to the boil before simmering for 45 min, stirring occasionally.
Serve in large bowls with plenty of bread.
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