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Barley Sausage Skillet

Beau Gustafson; Jan Gautro

4 servings (serving size: 1 1/4 cups)

Madeira is a slightly sweet Portuguese fortified wine. Substitute sherry or fruity white wine, if necessary. Serve with broccoli sautéed with garlic and lemon, and corn bread.


  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 cup quick-cooking barley
  • Cooking spray
  • 8 ounces hot turkey Italian sausage
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 (8-ounce) package presliced mushrooms
  • 2 teaspoons bottled minced garlic
  • 2 tablespoons Madeira wine
  • 1/4 cup thinly sliced fresh basil
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 337
  • caloriesfromfat 22 %
  • fat 8.1 g
  • satfat 3.7 g
  • monofat 2.6 g
  • polyfat 1.6 g
  • protein 17.6 g
  • carbohydrate 49.1 g
  • fiber 9.6 g
  • cholesterol 34 mg
  • iron 3 mg
  • sodium 537 mg
  • calcium 49 mg

How to Make It

  1. Place broth in a small saucepan; bring to a boil. Add barley to pan. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 3 minutes, stirring to crumble. Transfer to a bowl. Heat oil in pan over medium-high heat. Add onion, bell pepper, and mushrooms; sauté 4 minutes or until liquid evaporates. Add garlic; sauté 1 minute. Return sausage to pan. Stir in Madeira; sauté 2 minutes. Add barley; cook 1 minute or until thoroughly heated. Remove from heat; stir in basil and black pepper.