Spicy Sausage Stew
I love the idea of taking time to create beautiful food on a stylish range cooker surrounded by the latest gadgets with ingredients sourced from a local deli but, let’s be honest, sometimes you just want to knock up something tasty that everyone will like without too much prep. On those days this Spicy Sausage Stew is my go to solution. Don’t worry too much about exact measurement here if your supermarket pack sizes are different to mine. As long as you’re in the right ball park you’ll be fine.
- Spicy Sausage Stew
- A versatile stew that always goes down well with the kids and can be adapted to suit the contents of your fridge. I use half spicy chorizo style sausage and half plain pork which is just the right level of heat for the kids but you can adapt it to use whatever sort of sausages you fancy.
|Servings||Prep Time||Cook Time|
|4 People||15 minutes||60 minutes|
- 800 g your chosen sausages
- 1 large onion
- 1 pepper (yellow or orange work well)
- 150 g mushrooms
- 400 g tinned flageolet beans drained and rinsed
- 680 g passata
- Chop your sausages into chunks (thirds or quarters is about right depending on how chunky they are), brown briefly in a frying pan and transfer to a casserole dish or slow cooker.
- Roughly chop the pepper and onion and soften for a couple of minutes in the pan then add to the sausages.
- Chop and quickly toss the mushrooms in the oil that is left in the pan, adding a little extra if it's too dry.
- Tip the beans and passata over the mushrooms and warm through (to cut down the cooking time).
- Pour the sauce over the sausages and veg and cook in a moderate oven (around 160) for about an hour on high or in a slow cooker for about 2 1/2 hours.
- Serve steaming bowlfuls with chunks of crusty bread.
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