Barley with sausage

Starters

Easy

2 hours and 40 min.

Ingredients

For 4 servings:

200 g of pearled barley
100 g of dried borlotti beans
150 g of sausage
50 g of sweet pancetta
30 g of butter
1 small onion
1 liter of vegetable or meat broth
1 glass of red wine
2 small bay leaves
20 g of grated Parmesan cheese
Chopped parsley
Salt
Pepper

Introduction

This barley with sausage dish is a hearty and nutritious first course, rich in fiber, vitamins, and carbohydrates. In this recipe, the barley can be substituted with rice, making it a gluten-free option suitable for those with celiac disease. We recommend pairing it with a red wine such as Cabernet Sauvignon or Barbera.

Quick preparation

1. Cook the beans

Place the beans in a container with room temperature water and let them soak overnight. In the morning, drain them and cook in plenty of water with a pinch of salt and a few bay leaves. Once the beans are al dente, turn off the heat and let them cool in their cooking liquid.

2. Sauté the onion

Chop the onion finely. Remove the casing from the sausage and cut the pancetta into cubes. In a pan, sauté the onion, crumbled sausage, and pancetta with half of the butter.

3. Deglaze

Add the barley and toast it for 1–2 minutes over medium heat, stirring constantly. Pour in the wine, and once it has evaporated, add a ladle of hot broth.

4. Add the parsley

Continue cooking like a regular risotto. The barley will be cooked in about 40 minutes. After the first 20 minutes, add the drained beans. Adjust the seasoning with salt and add the chopped parsley.

5. Serve the dish

Once the barley is al dente, stir in the remaining butter, grated cheese, and some freshly ground pepper. Mix well to create a creamy, flavorful dish.

Complete preparation

To prepare this delicious barley with sausage, start by placing the beans in a container with room temperature water. Let them soak overnight. In the morning, drain the beans and cook them in plenty of water with a pinch of salt and a few bay leaves. Once the beans are al dente, turn off the heat and let them cool in their cooking liquid.

Meanwhile, chop the onion, remove the casing from the sausage, and cut the pancetta into cubes. In a large pan, sauté the onion, crumbled sausage, and pancetta with half of the butter.

Next, add the barley and toast it for 1–2 minutes over medium heat, stirring constantly. Pour in the wine, and once it has mostly evaporated, add a ladle of hot broth.

Continue cooking like a traditional risotto, adding hot broth gradually as the previous ladle is absorbed. The barley will be cooked in about 40 minutes. After the first 20 minutes, add the drained beans. Adjust the seasoning with salt and sprinkle in the chopped parsley.

Once the barley is al dente, stir in the remaining butter, grated cheese, and freshly ground pepper. Mix well to achieve a creamy consistency. Turn off the heat, let it sit for a few minutes, then give it a final stir and serve.

Helpful Tips for Cooking Barley with Sausage:

You can also use frozen beans for this recipe, which eliminates the need for soaking and allows you to prepare this dish at the last minute. Additionally, the barley can be replaced with rice, making this a gluten-free option suitable for those with celiac disease.

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