Sausage StewPrep.Time: 20 mins
Cook.Time: 90 mins
Saucepan with Lid
(vented if you have one)
Ingredients24 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
1Ltr/2 Pts Hot Chicken Stock
(or 3 Chicken Stock Cubes
in 1Ltr/2 Pts Hot Water)
1tsp Mixed Herbs
MethodPut 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.
This dish will serve 4 people for 2 meals, so freeze rest or serve next day with dumplings for variety.
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