Today was one of those days when I look at what’s in my fridge and cupboard and try to come up with something exciting to make using all the ingredients.
We have a fantastic local butcher called Peter (P J Frankland) who is just around the corner and he is (among other things) a specialist sausage maker. He makes about six different types of sausage (including boerewors) and we had some of his lovely Old English sausages in the fridge. They’re made from pork and leek with herbs. Fantastic!
I felt like tucking in to a lot of vegetables so thought about making some sort of sausage stew. Then I hit upon the idea of giving it a bit of a Spanish flavour by adding garlic, butter beans and paprika.
What can I say? It turned out amazingly, the flavours all mixed together perfectly into a luscious stew with a little paprika bite. And it’s really easy to make, once you’ve fried the sausages and onion briefly you just put it all in a dish in the oven and let it cook. Totally yum.
Oh and for any vegetarians out there I think this would work just as well without the sausages. Add another carrot, some more celery and potatoes and off you go. Give it a try and let me know how it goes.
2 carrots, peeled and chopped
1 onion, peeled and chopped
1 clove of garlic, peeled and crushed
2 sticks of celery, chopped
8 small new potatoes, halved
400g tin of butter beans
1 tsp paprika
227g tin of tomatoes
4 tbsps passata (pureed tomatoes)
400ml chicken stock
Salt and pepper to taste
Fry the sausages and onion in a little oil for about 10 mins on a medium/low heat until lightly browned.
Place the sausages in the bottom of a casserole dish.
Mix the onions with the rest of the ingredients in a large bowl and pour over the sausage and onion mix.
Cover with the stock.
Cover the dish with foil and cook in the oven at 180C for about 45 minutes or until the potatoes are soft.
Serve with crusty bread to mop up the sauce.