In the freezer I had a large Italian pork sausage, flavoured with fennel. I made this stew, which could be made with any good quality coarse pork sausage, for example a Cumberland sausage. The stew is very easy to make, and we served it with creamed potato and celeriac mash, and sea kale florets.
- 2 tbsp olive oil
- Coarse Italian pork sausages, or similar – around 500g of sausages or a little more
- 1 large onion, finely sliced
- 2 cloves of garlic
- 1 tsp Kashmiri chilli powder, or other chilli powder
- 1 tsp date syrup, or treacle or dark brown sugar
- 1 can chopped tomatoes
- 300ml stock
- 2 tbsp tomato puree
- 1 tsp mixed herbs (I used the mystery herbs from Italy)
- salt and pepper
- Fry the sausages in the oil in a large frying pan for around 8 minutes, until they are browned. Transfer to a casserole dish.
- Fry the onions in the same pan over a medium heat, for around 5 minutes, until they are beginning to brown.
- Add the crushed garlic and chilli, and cook, stirring for another couple of minutes
- Add the stock, tomatoes, puree and herbs, and bring to a simmer. For children who don’t like finding bits of onion in their food, you can puree the sauce at this stage.
- Pour over the sausages in the casserole dish, and simmer gently for 30 minutes. Season with salt and pepper.
This tastes better if it is not boiling hot, let it sit for a few minutes whilst preparing the mash and vegetables.