Sandy’s Sausage Stew

Bob’s your uncle! 15 minutes prep, 40 minutes cooking time

 

Proper butchers sausages will likely be made from locally-sourced meat. If you buy 500g/1lb sausages, you can feed your family. To make six fat butcher’s sausages feed a family of five, I like to cook them in a casserole/stew. You can choose whether you ‘brown’ them first. Browning means frying until the meat is no longer pink, so that the meat is sealed. This applies to all types of meat and is done so that the fat won’t leak into the sauce. It also means the meat is already partially cooked by the time you put in the other ingredients, so it won’t take as long to cook the whole meal. If you don’t brown your meat, the fat will turn to oil and float around on top.

 

Sausage Cassoulet (fancy name for a stew/casserole with beans in)

1 tablespoon vegetable oil (not olive oil) £1.50/litre

500g sausages (I’d recommend butcher’s sausages with locally-sourced meat, but supermarket sausages will do if money is particularly tight, or low-fat supermarket sausages if you’re concerned about the fat content) Smartprice sausages £0.84/681g (I’d use the extra 181g in the recipe; it’s not going to make any difference)

1 onion, chopped (I keep a packet of ready-chopped, frozen onion in the freezer – saves time and cuts wastage) frozen onion £1/500g

1 clove garlic, chopped (again, I keep a pack of ready-chopped garlic in the freezer) frozen garlic £1.27/80g

1 tin baked beans 25p/410g

1 carton passata 29p/500g

400g frozen mixed vegetables (you can include more) or the same of fresh vegetables such as carrots, broccoli or courgettes, chopped 75p/kg

2 chicken stock cubes (I use kallo organic free range chicken stock cubes) £1.08/66g

2 teaspoons Worcestershire sauce £1.19/150ml (tomato ketchup can be used instead)

2 teaspoons dried mixed herbs 19p/18g or 1 bouquet garni £1.05/5g

1.5l water (more can be added if it looks too dry)

Total 49p per person

 

1. Heat the oil in a large stockpot. On a medium heat, soften the onions and garlic. Brown the sausages.

2. Add beans, tomatoes, vegetables, stock cubes, Worcestershire sauce, herbs and water. The water should be covering the ingredients. Stir well.

3. Bring to the boil.

4. Turn down the heat and let it simmer (bubble gently, not vigorously) for 30 – 40 minutes, stirring occasionally so that it doesn’t stick to the bottom of the pan and burn.

5. Serve with mashed potato, jacket potatoes, fresh bread, rice or dumplings. My children love to add a little grated cheese.

Enjoy!

 

Alternatively, once you have done step 1, you can transfer to a casserole dish, add the remaining ingredients and cover with a lid (you may not fit as much water in). Place in a pre-heated oven at 180°C for 45 minutes.

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2 thoughts on “Sandy’s Sausage Stew

  1. I will admit though that I am a little confused when I read your recipes. Being a darned American, I do not understand your currency and I struggle with the metric system. Your recipes do look good though.

    • Thank you, Thomas 🙂

      It’s all divisible by 10, which is supposed to make everything simpler, but truth be told remembering how to cook in pounds and ounces is more straightforward in some ways, e.g. a Victoria sponge is 4oz flour, 4 oz butter, 4 oz sugar and two eggs. I do use cups to make bread. Maybe I’ll do a post on bread-making.

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