BONE BROTH WITH BARLY AND SAUSAGE
-
- Pearled barley
- Bone broth
- Bratwurst sausauge
Set broth in pot on high heat. Rinse barly and add while broth heats
up. When broth comes to a boil, reduce heat to low boil and
cover. Cook for approximately 45 minutes, checking for texture at 30
minutes.
Meanwhile, heat oven to 350C. Remove bratwurst sausage meat from
casing, if necessary. Spread sausage over a countertop or cutting
board to a one inch inch thick rectilinear polygon. With a knife or
blade, divide polygon into even squares measuring 1 inch across. With
your hands, form each square into a smooth round sphere. Place onto a
baking sheet lined with aluminium foil. If your hands become sticky
during this process, occaisionally dip or moisten your hands with
water. When finished, place trace into oven. Bake until internal
temperature is safe, after about 20-30 minutes.
When the barley is tender to your liking, remove from stove. Adjust
broth consistency with some water, as desired. Serve in a mug or bowl
with a couple meat balls. Garnish with salt, pepper, or even lemon.