Ingredients
- 1 Cup pearl barley
- 1 Tablespoon cider vinegar
- 2 Teaspoons olive oil
- 21 Ounces lightly smoked pork sausages
- 1 Tablespoon rapeseed oil
- 1 Ounce dill fronds
- ½ Cup (3.5 ounces) pickled beet, drained and sliced
- 2 onions, peeled and cut into ½-inch-thick rings
- Plain yogurt, for serving (optional)
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