A delightful main course inspired by barley and the flavor notes found in Spaten Helles; offering a rich, yet delicate flavour centered around a signature Spaten Helles summer sausage - spicy and sweet in flavour, with real depth and complexity.

Spaten Helles Summer Sausage & Mustard Pearl Barley Hot Pots

Spaten Helles Summer Sausage & Mustard Pearl Barley Hot Pots

Prep Notes: For best results, it is recommended this dish is not assembled until the day of serving. However the sausages, potatoes and the tomato barley can be prepared up to two-days in advance, however. Layer the hot pot as close to service as is possible as this will prevent the barley from absorbing too much of the liquid and becoming dry.

Ingredients:

  • 4 x 500ml clip top preserving jars
  • 2 tbsp olive oil
  • 8 Spaten Helles summer sausages or Cumberland sausages
  • 6 spring onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 medium carrot, peeled, finely chopped
  • 1 stick of celery, finely chopped
  • 200g pearl barley
  • 1 bay leaf
  • 2 tbsp wholegrain mustard
  • 400g tin chopped tomatoes
  • 1 tbsp tomato puree
  • 450ml Spaten Helles, plus 100ml to garnish
  • Zest of a lemon
  • 1 small bunch of fresh mint, roughly chopped
  • Salt and pepper
  • 400g Jersey royals, halved
  • 10 g breadcrumbs
  • 10g Parmesan, grated

Method:

  1. Preheat the oven to 180c/fan 160c/gas 4
  2. Heat 1 tablespoon of oil in a frying pan. Add the sausages and cook for 8-10 minutes, turning regularly, until golden. Remove from the pan, cut each sausage into 1cm slices and set aside to cool
  3. Cook the potatoes in a small pan of lightly salted water for 10 minutes, until tender. Drain and set aside
  4. Heat the remaining oil in a large saucepan, add the spring onions, garlic, carrots and celery, cook for 1-2 minutes until beginning to soften
  5. Add the barley, bay leaf, mustard, tin tomatoes, tomato puree, Spaten Helles, and lemon zest; season with salt and pepper. Bring to the boil, then reduce the heat, partially cover with a lid and simmer for 40-50 minutes, stirring occasionally, until the barley is cooked through. If the mixture starts to look dry, add a little more water
  6. At the end of cooking, remove the bay leaf and discard. Add the herbs, salt and pepper
  7. To assemble, place a layer of baby leaf spinach in the base of each clip top jar, season with a little salt and pepper. Spoon over a little of the tomato barley followed by a layer of sausages, then a layer of potatoes. Repeat this layering, seasoning each time between layers, until you have used all of the ingredients, finishing with a layer of the tomato barley. Mix the Parmesan and breadcrumbs together and sprinkle on top of each hot pot
  8. Remove the rubber seal from the jars. Close over the lids but do not clip securely. Place the filled jars in a roasting tin and half fill the tin with water
  9. Bake for 35-40 minutes until hot and bubbling, just before serving pour a little Spaten Helles around the top of each hot pot. Serve with a green salad
  10. Serve with a chilled glass of Spaten Helles.

Jimmy Doherty has partnered with AB InBev to open the Barley Beerstro, a unique dining experience that heroes beer and barley. Jimmy has designed a beautifully crafted taster menu using some of the country's most popular beers. Each recipe uses barley as a base ingredient, highlighting the incredible benefits the supergrain gives through both taste and nutritional benefit.

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