Simple Sausage Stew
We are a nation of sausage lovers! From breakfast rolls to bangers and mash, the humble sausage is beloved in all its forms and you can now get really good quality pork sausages from your local supermarket or butcher. The higher the pork percentage the better so always go for something that contains at least 80 per cent pork meat.
This hearty recipe based on one devised by chef Angela Hartnett is perfect for winter and is so easy to make. You only need one pot so you’ll also save on the washing-up!
Ingredients
1 tbsp fine olive oil
8 pork sausages of your preferred flavour
300g of Chorizo sausage chopped into inch thick slices
2 medium onions, peeled and sliced
1 red pepper, de-seeded and sliced into strips
½ chilli, chopped or a dried chilli
1 400g tin chopped tomatoes
1 400g tin butter beans
2 tsp of fresh oregano or sage, chopped
Salt & pepper
Method
Heat a touch of oil (not too much as the sausages have their natural fat) in a large, heavy-based saucepan and then add the sausages. Colour evenly, then remove from the pan and leave to one side.
Then add the onion, red pepper and chilli to the same pan and sauté until soft, but make sure you don’t over-colour or caramelise.
Return the sausages to the pan and add the tinned tomatoes. Rinse the tin with a little water, add to the stew and simmer for 10-15 minutes until you have a nice thick sauce. Drain and rinse the butter beans, then add them to the stew, heat until the beans are piping hot.
Finish with the fresh herbs and serve immediately with thick crusty white bread.
