Southern sausage stew

Sausage Stew

Serves 6

  • olive oil

  • 12-18 quality sausages

  • 1 onion, peeled and roughly chopped

  • 1 red pepper, deseeded and roughly chopped

  • 1 green pepper, deseeded and roughly chopped

  • 1 yellow pepper, deseeded and roughly chopped

  • 2 sticks celery, trimmed and roughly chopped, yellow leaves reserved

  • 4 cloves garlic, peeled and chopped

  • 1-2 fresh red chillies, deseeded and finely chopped

  • 10 sprigs fresh thyme, leaves picked

  • 1 heaped teaspoon paprika

  • 1 heaped teaspoon cayenne pepper

  • 2-3 heaped tablespoons plain flour

  • 1 tablespoon white wine or cider vinegar

  • 750 ml organic chicken stock

  • 400 g tinned chopped tomatoes

  • sea salt

  • freshly ground black pepper

  • long-grain rice, cooked, to serve

  • 3 spring onions, trimmed and finely sliced

  • 1 small bunch fresh curly parsley, roughly chopped

Put a splash of olive oil in a pan and let it get hot. Add your sausages and let them cook away so they brown nicely on all sides. Once golden and crisp, take them out of the pan and put them on a plate to rest. Depending on your sausages, there may be a lot of fat left behind in the pan. You only want to keep about 4 tablespoons of it in the pan, so carefully pour any extra away. If you don't have enough, just add a splash more olive oil.



Add your onion, peppers and celery to the fat and fry on a medium heat for 10 to 12 minutes, stirring occasionally, until softened. Stir in your garlic, chilli, thyme and spices and fry for another minute or two. Stir in your flour and vinegar, and after a couple of minutes add your browned sausages, chicken stock and tinned tomatoes, using a wooden spoon to break them up a little. Season with a nice big pinch of salt and pepper, stir, then bring to the boil and let it tick away for 15 minutes or so until you have a thick and delicious gravy.



Serve with a hearty spoonful of rice on the side and sprinkle over some sliced spring onion, chopped parsley and any reserved celery leaves. Really tasty stuff!



PS: I've also stirred chopped up pieces of cooked chicken, quail and smoky bacon through this with great results!



Wine suggestion:

Argentinian red – a Malbec from Mendoza

Nutritional Information

Southern sausage stew

Cooked the Cajun way with gravy

More Mains recipes >
0 foodies cooked this
A sausage stew is a winning combo in any country and this American-inspired one has a great kick
Serves 6
1h
Super easy
Method

In the UK we love our bangers and mash, don't we, and you'll find that this dish is fairly similar but with rice and Louisiana gravy. It pushes similar buttons, and it has the added advantage of extra spices, and it also reminds me of a kinda Italian peperonata. But, let's be honest, beautiful sausages in a lovely stew are a winning combo in any country. In the spirit of Cajun cooking, this is a simple one-pan dish, perfect whether you're at home or cooking outdoors. Give this a try and you'll love it.

Put a splash of olive oil in a pan and let it get hot. Add your sausages and let them cook away so they brown nicely on all sides. Once golden and crisp, take them out of the pan and put them on a plate to rest. Depending on your sausages, there may be a lot of fat left behind in the pan. You only want to keep about 4 tablespoons of it in the pan, so carefully pour any extra away. If you don't have enough, just add a splash more olive oil.

Add your onion, peppers and celery to the fat and fry on a medium heat for 10 to 12 minutes, stirring occasionally, until softened. Stir in your garlic, chilli, thyme and spices and fry for another minute or two. Stir in your flour and vinegar, and after a couple of minutes add your browned sausages, chicken stock and tinned tomatoes, using a wooden spoon to break them up a little. Season with a nice big pinch of salt and pepper, stir, then bring to the boil and let it tick away for 15 minutes or so until you have a thick and delicious gravy.

Serve with a hearty spoonful of rice on the side and sprinkle over some sliced spring onion, chopped parsley and any reserved celery leaves. Really tasty stuff!

PS: I've also stirred chopped up pieces of cooked chicken, quail and smoky bacon through this with great results!

Wine suggestion:
Argentinian red – a Malbec from Mendoza

Nutritional Information Amount per serving:
  • Calories 505 25%
  • Carbs 36.4g 14%
  • Sugar 9.1g 10%
  • Fat 26.4g 38%
  • Saturates 10g 50%
  • Protein 27.2g 60%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus