Sausage Stew for Two

I’m not a fan of grotty, sleety weather, but I’m a huge fan of winter food. Roasts, casseroles, pasta bakes…delicious! A favourite in our house is sausage stew, and you don’t need a packet of powder to make an utterly delicious concoction.

This is a one-pot dish too – more joy – and I like to use a heavy non stick casserole dish, but a big deep frying pan would probably work too. We usually have this on a Monday, after a Roast dinner, as it uses up some veg left over from the night before, as well as the sausages left over from our sausage stuffing.

INGREDIENTS:

Small onion

Carrot

Half small cabbage

Clove of garlic

Handful of mushroom (any cup variety, cheshnut are nice)

4 Sausages (flavoured ones work really well)

Butter Beans (or cannelloni, or any you like really)

2 tablespoons white wine vinegar

2 tablespoons of flour

300ml beef stock

INSTRUCTIONS

Heat some oil in your pan.

Snip up the sausages and add them to the oil to cook until nice & brown.

Roughly chop your onion and carrot and add to the well browned sausages for 5 minutes.

Quarter your mushrooms.

Season, and add the mushrooms and garlic when the veg has been in for long enough, and cook for another 5 minutes.

Sausage Stew

Use the white wine vinegar to deglaze the pan, and evaporate it before adding the flour and cooking for 2 minutes.

Pour in your stock, bring to boil and then reduce to simmer. Add your rinsed beans and leave for 10 minutes.

Slice your cabbage, cutting out any big bits. Add for a final 10 minutes, adding water if needs be.

Serve with crusty, buttered bread. Delicious!

Sausage Stew

Mummy in a Tutu

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