- 4
0/5
(0 Votes)
Ingredients
- 8 ounce cooked andouille or smoked sausage links, chopped
- 1 small onion, chopped
- 1 tbsp snipped fresh sage
- 1 tbsp vegetable oil
- 1 cup quick-cooking barley
- 1 tsp instant chicken bouillon granules
- 1 15-ounce can pumpkin
- 2 tbsp maple syrup
- 1 tbsp cider vinegar
Preparation
Step 1
In a 4-quart saucepan or Dutch oven cook sausage, onion and sage in hot oil over medium heat, 3 minutes, stirring often. Add barley, 4 cups water and bouillon granules. Bring to boiling. Reduce heat; simmer, covered, 12 minutes, stirring occasionally.
Stir in pumpkin, maple syrup and vinegar; heat through. Season to taste with salt and pepper.
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