- 1 tablespoon Lucerne Sweet Cream Butter
- 1 large onion, chopped
- 2 cups sliced mushrooms
- 1 cup quick-cooking barley
- 2 cups beef broth
- 4 teaspoons dried thyme
- 4 teaspoons dried marjoram
- 4 raw Italian sausages
- Chopped parsley
- In a wide nonstick frying pan, melt butter over high heat. Add onion and mushrooms; cook, stirring often, until tinged with brown (about 3 minutes). Stir in barley, broth, thyme, and marjoram. Bring to a boil, then reduce heat, cover, and simmer until barley is tender to bite (10 to 12 minutes). Remove from heat and let stand, covered, until all liquid has been absorbed.
- Meanwhile, make a half-lengthwise cut in each sausage, cutting to within about 1/4 inch of bottom surface. Gently press sausages open; then place, cut side up, in a foil-lined broiler pan.
- Broil sausages 4 to 6 inches below heat, turning once, until evenly browned on both sides and cooked through (cut to test), 8 to 10 minutes.
- Into a wide bowl, spoon barley-mushroom pilaf. Top with sausages and sprinkle with parsley.