Sausage Stew

When we all talk about food waste these days, a good solution is often the stews. Gumbo and jambalaya come to mind, but also the good old chili con carne or like this, the sausage stew. I had some sausages in the freezer … and some chicken sausages I bought at a discount, so I was ready for comfort food with sausage stew and mashed potatoes.

SAUSAGE STEW
6-8 SERVINGS

800 G SAUSAGES (I USED 500 G FRANKFURTERS AND 300 G CHICKEN SAUSAGES)
2 LARGE ONIONS
2 GARLIC CLOVES
350 G CARROTS
1 LARGE RED BELL PEPPER
2 TSP. PAPRIKA
2 TSP. GROUND CORIANDER
1 TSP. GARAM MASALA
2 TBSP. FLOUR
3 TBSP. KETCHUP
1 CAN (140 G) TOMATO PASTE
2 TBSP. WORCHESTERSHIRE SAUCE
0.5 L WATER
1 1/2 DL CREME FRAICHE, 9%
A LITTLE BUTTER AND OLIVE OIL
SALT AND PEPPER

Peel the onions, garlic and the carrots and wash the pepper. Finely chop the garlic and cut onions, carrots and peppers into smaller cubes.

Cut the sausages into random slices, they need not be equal in size.

Start by searing the sausages in a little butter and oil at medium heat, so that they get a crust. Set the sausages aside.

Sweat onions and garlic till they’re soft without colouring, in the pan, add slightly more fat if needed.

Add the carrots and the bell pepper and cook for a few minutes before adding the peppers, coriander and garam masala.

Put the sausages back in the pan with the flour and stir it all together.

Then add tomato paste, ketchup and worchestershire sauce and stir while pouring the water in a little at a time.

Let the dish simmer for 10 minutes at medium heat.

Add sour cream and cook again before tasting with salt and pepper.

Serve with mashed potatoes, rice or just like a bowl full of comfort with a dollop of cream fraiche on top.

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