Somehow sausages change a simple, ordinary meal into a delightful experience for both kids and adults. Use them to make hot dogs, add them to pita pockets, pasta or frittatas, or simply stir them into a vegetable stew to make the whole family come happily to the dining table.
For this hearty autumn stew, I used low fat chicken sausages, you can add your favourite variety. Other than potatoes and carrots; peas, turnips, broccoli and mushrooms also taste great in this stew. It’s quite a complete meal in itself with sausages, white beans and vegetables providing an ample quantity of protein and fibre but you can also serve it with some rice or bread to soak up all the yummy gravy. Enjoy !
For Spicy Sausage Stew :
2 tablespoons vegetable oil
5 low fat chicken sausages
1 medium onion, finely chopped
2 potatoes, peeled and cut into cubes
2 carrots, peeled and thickly sliced
4 tomatoes, puréed
1 cup white beans, canned or boiled
1 cup chicken stock
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon red chilli powder
1 teaspoon black pepper
Salt to taste
This Is What You Do :
Grill the sausages, cut them into halves or slice into bite size pieces, set them aside. Heat oil in a deep frying pan, add onions and fry for 2 minutes. Add tomato purée, let simmer for 5 minutes. Add potatoes and carrots, add chicken stock and cover the pan. Let simmer on medium low heat till the vegetables are done, if needed add more stock or water.
Once the vegetables are done, stir in red chilli, black pepper, mustard and worcestershire sauce. Add beans and sausages, season with salt if required. Let simmer another 2-3 minutes. Add a little water if the stew is too thick. Garnish with green chilli pepper and spring onions. Serve hot with bread or rice.