Barley Sausage Skillet

Beau Gustafson; Jan Gautro

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.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 22%
  • Fat: 8.1g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 17.6g
  • Carbohydrate: 49.1g
  • Fiber: 9.6g
  • Cholesterol: 34mg
  • Iron: 3mg
  • Sodium: 537mg
  • Calcium: 49mg

Ingredients

  • 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

Preparation

  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.
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