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Morliny-style pearl barley with porcini mushrooms and sausage

30 min

We have recipes a dimes a dozen — but there can be only one with porcini mushrooms and sausage. 30–40 minutes and it’s ready!


  • Half a pack of ham sausage from Morliny (2–3 sausages)
  • 300–400 g (10.5–14 oz) of fresh or frozen porcini mushrooms (or your favourite forest mushrooms)
  • 1.5 cups of pearl barley
  • 1 onion
  • 3 cloves of garlic
  • A handful of chopped parsley
  • A handful of chopped chives
  • A sprig of fresh thyme
  • About 1.2 litres of broth
  • Salt and pepper to taste
  • Frying oil
  • 1 tablespoon of butter 


Step 1

Dice the sausage, then brown it on all sides in the pan.Slice the porcini mushrooms. Dice the onion finely and chop the garlic.

Step 2

Add the onion and garlic to the sausage, and fry until the onion is soft. Add the mushrooms and cook for 1 more minute. Pour the barley and mix thoroughly.

Step 3

Pour over half of the broth. Add thyme, and season with salt and pepper. Cook on medium power for about 5 minutes. After this time, top up the liquid and cook for another 10–15 minutes, stirring occasionally. At the end of cooking, add the finely chopped parsley, chives, and butter.