Roasted Sweet Italian Sausage with Kale and Barley Stew
Roasted Sweet Italian Sausage with Kale and Barley Stew is a simple dish because the sausages are cooked in the oven and require almost no attention.
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Cooking tools:
- Oven
- Baking sheet
- Dutch oven
- Pot
- Stove
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Wooden spoon
- Tongs
- Serving bowl
- Ladle
- Spoon
- Kitchen towel
- Stove burner
Ingredients
- 18 ounces sweet Italian sausage links
- 2 tablespoons extra-virgin olive oil
- 2 leeks white and light green parts thinly sliced (about 2 cups)
- 2–3 carrots peeled and diced (about 2 cup)
- 1–2 rutabagas peeled and diced (about 2 cups)
- kosher salt (as needed)
- 1 cup pearl barley (rinsed with cold water)
- 2 sprigs fresh rosemary (leaves only, finely chopped)
- 1 quart chicken or vegetable stock
- freshly cracked black pepper (as needed)
- 1 bunch fresh kale (leaves stripped from the stalks and roughly chopped)
- cider or malt vinegar (optional)
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