Pork & Venison Sausage Stew

[:en]Sausage Stew[:es]Estofado de Salchichas

This is one of those recipes that come out from taking the stuff in the fridge that’s going out of date and need to be used and turned out delicious. At just 9PP per portion, such a bargain!!

Pork & Venison Sausage Stew

Observations: Just 9PP per portion!

Ingredients

  • A packet of 6 Pork and Venison sausages (I used the Waitrose ones)
  • 4 carrots
  • 1 leak
  • 1 onion
  • 2 tomatoes
  • 125ml of red wine
  • 1L chicken/vegetable/ham stock
  • 1 tablespoon of onion gravy
  • Parsley
  • Thyme
  • Salt and Pepper
  • 1Kg new potatoes
  • Spray olive oil

Instructions

  1. Put the new potatoes in an oven tray with some sprays of olive oil, some salt and some thyme. Cook at 150C until soft.
  2. Prick the sausages and put them in a pan with 4 sprays of olive oil.
  3. Cut the onion, leak and carrot and put them in another pan with 4 sprays of olive oil.
  4. Boil some water to make a litre of stock.
  5. After about ten minutes, add the red wine to the sausages and cook until the red wine has almost evaporated.
  6. Take out the sausages, cut them in small pieces and put them back in the same pan.
  7. Cut the tomatoes and add them to the sausages.
  8. Add thyme, parsley, salt and pepper to both pans.
  9. Add half the stock to the vegetable and cover the pot with a lid.
  10. When they are almost cooked, add the vegetables with the stock to the sausages mix and then add the gravy granules. Stir and cook for 5 minutes.
  11. Add everything to the slow cooker and cook for about 1-2 hours.
  12. Serve with the potatoes

Preparation time: 10 minute(s)

Cooking time: 2 hour(s) 30 minute(s)

Number of servings: 4

My rating 4 stars:  ★★★★☆ 1 review(s)

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