Ingredients

• 8 Cowdray Breakfast Sausages
• 600ml chicken stock, hot
• 400g chopped tomatoes
• 1 leek, thickly sliced
• 1 red onion, thickly sliced
• 2 cloves of garlic, crushed
• 1 bunch of sage, roughly chopped
• 200g pearl barley
• 240g drained butterbeans
• 1 ½ tbsp tomato puree
• 1 tsp sweet smoked paprika

Method

1. Preheat the oven to 180﮿C.
2. In a deep oven proof dish put the sausages, leek, red onion, garlic, sage and paprika. Season with salt and drizzle with a little olive oil and mix well, then transfer to the oven for 20 –25 minutes.
3. Remove from the oven and add the tomato puree, chopped tomatoes, pearl barley and chicken stock. Mix all together, cover with foil and turn the oven down to 160﮿C for 50 minutes.
4. In the last 5 minutes add the butter beans.
5. Serve with seasonal greens of your choice.