SAUSAGE STEW RECIPES

Name: Kale & Sausage Stew
Total time: 40 min
Yield: 4
Ingredients: olive oil; 1 onion; 2 cloves of garlic; 1 lemon; 1 teaspoon fennel seeds; ½ teaspoon crushed chillies; 1 fresh bay leaf; 6 sausages; 1½ tablespoons plain flour; 1 x 400 g tin chopped tomatoes; 500 ml organic vegetable stock; 1 large handful of kale

KALE & SAUSAGE STEW - JAMIE OLIVER

Kale & Sausage Stew - Jamie Oliver image

Total Time 40 minutes

Yield 4

Number Of Ingredients 12

Ingredients

olive oil
1 onion
2 cloves of garlic
1 lemon
1 teaspoon fennel seeds
½ teaspoon crushed chillies
1 fresh bay leaf
6 sausages
1½ tablespoons plain flour
1 x 400 g tin chopped tomatoes
500 ml organic vegetable stock
1 large handful of kale

Steps:

1. Peel and slice the onion, then add to a pan with 1 tablespoon of oil. Fry for 5 to 7 minutes, or until softened.
2. Peel, finely slice and add the garlic, then peel 3 strips of zest from the lemon. Add to the pan along with the spices and bay leaf. Cook for 1 to 2 minutes.
3. Chop the sausages and toss with the flour, then add to the pan and cook until browned all over.
4. Pour in the tomatoes and stock, and bring to a simmer. Let it bubble away for 20 minutes, chop and add the kale and cook for 5 minutes, then serve.

Nutrition Facts : Calories 334 calories, FatContent 22.8 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 13.3 g protein, CarbohydrateContent 20.3 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 2.00 g salt, FiberContent 1.7 g fibre

SAUSAGE & BUTTER BEAN STEW RECIPE - BBC GOOD FOOD

Sausage & butter bean stew recipe - BBC Good Food image

Use butter beans to soak up the flavour of spicy sausages in this comforting stew. It's ideal for winter evenings and it takes less than an hour to cook

Provided by Tom Kerridge

Categories Dinner, Main course, Supper

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 tbsp sunflower oil
16 chipolatas (try chorizo ones for a bit of chilli heat)
2 onions, sliced
2 celery sticks, sliced
8 garlic cloves, sliced
1 rosemary sprig
600ml chicken stock
2 x 400g cans butter beans, drained
75g butter, cubed
small pack parsley, leaves picked and chopped
2 lemons, zested
crusty bread, to serve

Steps:

Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.
Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.

Nutrition Facts : Calories 739 calories, FatContent 52 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 14 grams fiber, ProteinContent 29 grams protein, SodiumContent 2.7 milligram of sodium

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