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Sausage Stew

Sausage Stew

 Prep.Time: 20 mins
 Cook.Time: 90 mins
 Difficulty: Easy
 Serves: 8

Tools

 4-5Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 Sharp Knife
 Vegetable Peeler
 Chopping Board
 Wooden Spoon

Ingredients

 24 Pork Chipolatas
 10cm/4" Length Chorizo
 2 Red Onions
 2 Cooking Onions
 3-4 Cloves Garlic
 2 Tins Chopped Tomatoes
 1 Tin Kidney Beans
 1 Tin Chickpeas
 Half Tube Tomato Puree
 2-3 Large Carrots
 350g/10.5oz Mushrooms
 1Ltr/2 Pts Hot Chicken Stock
  (or 3 Chicken Stock Cubes
   in 1Ltr/2 Pts Hot Water)
 1tsp Paprika
 1tsp Mixed Herbs
 1tsp Oregano
 1tsp Thyme
 Black Pepper


Method

Put the sausages on to grill, turning occasionally.
Chop the onions and fry over a medium heat in olive oil, until soft (if you do this with a lid on there is less chance of burning).
Finely chop the garlic and add to the onions (keep the lid on).
Cut the chorizo into small cubes and add to the pan.
When the sausages are browned, cut them into 2.5cm / 1" lengths and add to pan.
Cut the carrots in half lengthways then slice into half-moons and add to the pan.
Add tinned tomatoes and stock.
Drain and rinse kidney beans and chick peas and add to pan and stir well.
Mix in herbs, paprika, and good amount of pepper, followed by the tomato puree.
Stir for a few minutes and then reduce the heat.
Put the lid back on, and allow to simmer for 45 - 60 minutes, stirring occasionally.
Peel and halve the mushrooms and stir into stew.
Cook for further 15 minutes.
Serve with crusty bread.

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 This dish will serve 4 people for 2 meals, so freeze rest or serve next day with dumplings for variety.



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