I make this in a 5 litre casserole pan because it serves 6-8 (with a chunk of bread) and is great to warm up the next day. You can easily half it for 3-4 though.
And for the calorie conscious, it’s less than 500 cals per serving when divided by 6 (with 12 sausages).
Sausage and Pearl Barley Stew - serves 6-8
Ingredients
- 1 tbsp oil
- 12-16 pork sausages (2 per serving)
- 1 large onion, coarsely chopped
- 600g carrots, cut into 1" chunks (half lengthways too if large)
- 3 celery sticks, sliced
- 3 large bay leaves
- 2 tsp thyme
- 3 garlic cloves, minced
- 1 tsp mild chilli powder
- 1 400g tin chopped tomatoes
- 1.25-1.5ltr veg stock (I like to use 2 Knorr stock pots)
- 175g pearl barley
- 1 lemon zest (or 1 tbsp lemon juice)
- Salt and pepper
Method
- In large casserole pan: Fry sausages in dash of oil until browned (10 mins). Set aside.
- Soften onion, carrots, celery, bay and thyme in remaining oil (10 mins)
- Add garlic and chilli and stir for a few mins.
- Stir in tomatoes, stock, barley and lemon.
- Return sausages to pan. Bring to boil then lower heat to simmer.
- Cover and simmer for 1 hour, stir frequently until pearl barley and carrots are tender. Add more water if too thick.
- Remove bay leaves. Season. Serve.
You don’t need bread if you make it for 6, but it can easily stretch to 8 with a nice wholemeal cob on the side 
Note that the barley swells and continues to thicken the stew if saved for the next day, so you might need to add a dash more water to slacken.