North Hessian barley pan

Ingredients for 2 servings:

• 150 g pearl barley
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 200 g carrot(s)
• 150 g celeriac
• 150 g leek
• some clarified butter
• 20 g tomato paste
• 50 ml malt beer
• 750 ml meat broth
• n. B. Salt and pepper from the mill
• 200 g sausage (Ahle Wurst, alternatively salami or meat sausage)
• 100 g sour cream
• 1 bunch of chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with root vegetables and Ahler sausage

Dice the onion, finely chop the garlic, finely dice the carrots and celeriac, halve the leek lengthwise and then cut crosswise into fine strips. Cut the sausage into small cubes. Cut the chives into small rolls. Sauté the onion and garlic in clarified butter in a large pan until translucent, add the diced carrots and celery with the pearl barley, sauté briefly, then add the tomato paste to the pan and sauté briefly. Deglaze with the malt beer. Let it reduce and then, as with risotto, gradually add the meat stock. Depending on whether you are cooking with or without a lid and at what heat, you will need more or less liquid. If there isn’t enough stock, add water if necessary to prevent it from becoming too salty. After 20 minutes, add the leek to the pan, and after 23 minutes, add the sausage. After 25 minutes, stir in the sour cream, add the chives, and season with pepper if desired. Serve as a main course or as a side dish with pan-fried dishes. This dish will serve three people.