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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

promogal's Review

August 22, 2013
Have been making this for years! Wonderful dish!

Jessiolson's Review

March 21, 2013
Easy enough and a good flavor

veryslowcook's Review

August 02, 2012
Decent dish, good for a change of pace. It's okay every once in a while, but nothing we'll eat regularly.

LuV001's Review

April 05, 2012

tinabella99's Review

March 18, 2012

Lynne7's Review

June 23, 2011
I don't understand! This dish is VERY high in carbs. I find this to be true with alot of diabetic recipes I have found. Does somebody know something I don't know?

heidimotsch's Review

January 01, 2009
This is a good solid recipe that could easily be tweaked to one's liking. I couldn't find hot turkey sausage, so used turkey polska kielbasa, and the dish could have used more fire for my taste, maybe some crushed red pepper, or a spicy andouille sausage. Next time I will double the red bell.