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Ingredients
4 Tablespoons unsalted butter
1 Onion, minced
1 Cup pearl barley
1/2 Cup potatoes, peeled & diced 1/4"
1/2 Cup carrot minced
1/2 Cup celery root, minced
1/2 up leek, minced
1 Teaspoon dried Marjoram
2 German bockwurst or bratwurst sausages
1 (2 oz) Piece salt pork
Salt & pepper to taste
1/3 Cup flat-leaf parsley leaves, minced
Instructions
Heat butter in a 6 quart stockpot over med-high heat. Add onion and cook while stirring until soft. Add barley and cook for 4 to 6 minutes while stirring until lightly toasted. Add stock, potato, carrot, celery root. Slice sausages thin then garnish with parsley & sliced sausage. ?