| | Directions | | Fully cook sausage, slice into bite size pieces removing casings. Chop onion and sage and sauté for 3 minutes. Add sausage, onion and sage into large pot. Add barley and chicken broth, bring to a boil. Reduce heat and let simmer for 15 minutes. Stir in pumpkin, syrup and vinegar. Heat on low for 5-10 minutes and serve. |
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| Ingredients | | - |  | 2 Italian Turkey Sausages (large) |
| - | | 1 onion |
| - | | 1 tablespoon chopped, fresh Sage |
| - | | 1 cup quick cooking Barley |
| - | | 4 cups chicken broth |
| - | | 1 cup canned pumpkin |
| - | | 2 tablespoons maple syrup |
| - | | 1 tablespoon vinegar |
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