Sausage, Kale and Barley Stew - Test 1

https://www.theguardian.com/lifeandstyle/2015/jan/03/kale-recipes-crisps-stew-salad-10-best

0 - The original recipe called for the kale to be added along with the sausage. My experience with kale is that the longer it cooks, the better. At least, it's easier to cook the voluminous kale down to something that resembles its actual mass even if only to prevent it from overflowing the pot.
1 - April 1 2020 - The flavour is good and it's pretty easy to make, and Ben liked it just fine. For me, there was something missing in the experience. Maybe cutting up the sausages instead of crumbling them? Or not cutting up the kale quite so fine? I was saying how it felt like a side dish, but Ben suggested that maybe what it needs is a side dish of its own, but then, what? Whole or mashed potato? A salad? Just buttered bread? Rice? Pasta? I thought, in making it, that with the barley, it would provide all the starch we needed. Maybe I just need to eat it again as it may have just been I mood I was in, given that it was a feeling, not anything material!!!
Actually, in looking at the recipe, the sausage is actually left whole! Woops! Well, then, I'll give that a try, next time!

1.2 - I reduced the sausage from 1lb to 8oz. 

2 - Bread it is! It really is all it takes to finish the dish.

3 - So this is a little tricky. There is way more barley mix than there is sausage. I have two options. One is to, before serving, cutting the sausage into 1" or 1/2" pieces for a more even distribution without changing ratios. But my concern there is that the balance of sausage to barley mix will be off. The other option is to make this into a 2 person meal and halve the barley mix, but then the serving size would be too big and the LHSS score would likely suffer. Bother!

Number of portions: 6
Serving size: ~365–400 g per serving
Calories per serving: ~320–350 kcal
Speed: Everyday Dish
Experienced cook (active time): 20–25 min
Novice cook (active time): 30–40 min
Total elapsed time: 55–70 min
LHSS Score: 8.5/10 

2+1 tbsp olive oil, for frying
8 oz sausage (trying Sweet Italian), whole!
2 onions (12oz/340g) sliced
2 parsnips or carrots (6oz) peeled and diced
10 oz cavolo nero or other kale, roughly chopped with stalks removed
1 cup pearl barley, rinsed with cold water
2 sprigs rosemary, minced
4 cups chicken or veg stock
1 tsp salt 

Black pepper, to taste

Red Wine Vinegar, 1-2 tsps per serving

Fresh bread

1. In a large pan fry the sausage in 2 Tbsps of oil in a large pan until nicely browned on all sides, for 10-12 minutes. Set aside.
2. Add the rest of the oil to the pan. Gently fry the onion and carrot for 5-6 minutes, stirring occasionally, until softened. Add the kale and sauté until wilted and bright green.
3. Add the barley, stir for a minute before adding the rosemary and stock. Season well with salt and black pepper. Simmer for 10 minutes, then return the sausages to the pan. Simmer for another 30 minutes or until the barley is cooked through.
4. Drizzle 1-2 tsps red wine vinegar per bowl and serve with bread.