Barley Porridge with Liver and Sausage
⏳ Time
1 hour 40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Semi-Smoked Sausage - 7.1 oz
- Veal Liver - 7.1 oz
- Pearl barley - 10.6 oz
- Turnips - 2 pieces
- Semi-Smoked Sausage - 3.5 oz
- Onion - 2 heads
- Dill - to taste
- Parsley - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Wash the carrots, peel them, and cut into strips.
Step 2
Peel the onion, wash it, and cut into rings.
Step 3
Wash and chop the herbs.
Step 4
Rinse the liver and cut it into slices.
Step 5
Cut the smoked sausage into large strips.
Step 6
Cut the smoked bacon into cubes, add the sausage, and lightly fry.
Step 7
Add the liver, carrots, and onion.
Step 8
Sauté everything for 10 minutes, adding 200 ml of water or broth (any kind), and season with salt.
Step 9
Then transfer everything to a deep frying pan or pot, add the rinsed barley groats, season with salt, add pepper and bay leaf, a bit of herbs, and pour in 300 ml of hot water.
Step 10
Cover the pan with a lid and place it in a preheated oven at 392°F for 40 minutes.
Step 11
Serve the finished porridge on a plate, garnished with the remaining herbs.
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