Sausage and Mustard Casserole

Growing up I never liked mustard but over the last year or so I have become rather fond of the stuff and now seem to be adding it to everything! One of my favourites so far is wholegrain mustard, I like the flavour it brings and the fact its not too hot! I'm not sure yet really how brands compare, so just use your judgement when adding the mustard to the dish.

This warming winter casserole is perfect for keeping out the cold on these horrible evenings we've been having lately, a nice big pot of this bubbling away is great to banish those winter blues! 

I used the vegetables that happened to need using up along with some from the freezer, though feel free to play around as to what you have, nothing was really measured sorry as was just thrown together but this is roughly the jist of things! Its easy to make and doesn't require much effort, leaving you plenty of time to snuggle up on the sofa.

Makes 4 generous servings

1 mugful pearl barley, soaked in cold water for a couple of hours if possible, though not essential

1 large onion, diced

2 cloves garlic or 1 frozen tablet (I get mine from the world foods section..)

1 tin of tomatoes with herbs

chicken or pork stock, to cover

6 good quality cumberland or similar pork sausages

1 large parsnip, chopped into small chunks

2 medium carrots, chopped into small chunks

1 mug frozen green beans

1 mug frozen sweetcorn
1-2 tbsp wholegrain mustard - to taste

2 tsp dried mixed herbs, plus some fresh thyme if you have some

s&p

Using a large casserole dish or similar pan, brown the onions with the sausages and 1 tsp olive oil, remove the sausages from the pan and chop into chunks, removing skins if they are bit papery and reserve to one side.

Add the garlic, carrots and parsnips to the onions, gently cook for about 10 minutes, adding a little stock if needed to loosen, add the barley and tomatoes, cover with stock and simmer for about 45 minutes, stirring occasionaly.

Add the sausages, herbs, frozen vegetables, mustard and a little more stock if required, it shouldn't be sloppy nor solid either! Re-cover and gently simmer for a further 20 minutes or until the barley is soft to bite and you are happy with the texture

Serve in deep bowls and fresh bread for dunking