Sausage and pearl The whole family will love this satisfying hotpot of filling pearl barley, healthy vegetables and delicious Slimming World sausages. Swap the celeriac for new potatoes, if you prefer.
Serves 4 ready in 23 minutes, plus 6 hours in the slow cooker
Low-calorie cooking spray
12 Slimming World Syn-free Sausages (any variety), thawed and cut into chunks (available from Iceland stores)
1 large onion, cut into wedges
4 celery sticks, sliced diagonally
2 large carrots, peeled and diced
large celeriac, peeled and cut into bite-size chunks
1 litre boiling beef stock
120g dried pearl barley
1/2 small pack fresh parsley, roughly chopped
Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the sausages, brown on all sides and transfer to the slow cooker pot. Add the onion, celery, carrots and celeriac to the pan and cook for about 5 mins, stirring to stop anything sticking.
Pour in 100ml water, increase the heat to high and bring to the boil, scraping up any tasty crispy bits from the pan. Reduce the heat to low and simmer for 5 mins or until all the water has gone. Stir in the stock, pearl barley and half the parsley, and bring to the boil again. Pour the mixture into the slow cooker pot, cover and cook on low for 6hrs. Add a little boiling water to get the consistency you want, then scatter over the rest of the parsley and serve hot.
If you don’t have slow cooler: Cook the pearl barley according to the packet instructions, drain well and set aside. Meanwhile, simmer the sausage casserole over a low heat for 25-30 minutes then stir ti in the pearl barley and heat through.
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You can also snack on these to satisfy your hunger in between meals.
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