Regular readers will know that I only ever post recipes on the blog when I invent, adapt or discover something amazing. Recently, one of my friends had a friend of his from Germany come and stay with him for a few days. This friend brought over some sausages. My friend asked me “What can you do with sausages for a food thing?” – a sausage fest was what I did.
The recipe might seem like a lot of work, but I have a ton of frozen vegetables in my freezer, so really all I did was put in a handful or two of each and flavour wise I chucked stuff in and tasted it as I went along! This recipe is a rough guide!
What you need:
(This is enough to make an epic pot…because this stuff is good enough to have second helpings as well as reheating the next day. Next day > first day as the flavours develop beautifully) I’d guess and say it would serve 5-6 people.
8 plain link sausages
300g herby German sausages (but Chorizo would be an amazing substitute)
1 pack of smoked bacon
1 can of chopped tomatoes
1 can of Amy’s Organic Tomato Soup
1 can of butter beans
2 cloves of garlic, minced
1 brown onion, diced
1 carrot, diced
1 stick of celery, sliced
½ red pepper, diced
½ green pepper, diced
½ courgette, diced
½ a red chilli, minced
1tbsp Mild Chilli powder
1tsp mixed herbs
1 stock cube with 100ml water
- Chop up the sausages into chunks and cook them in a frying pan.
- Meanwhile, sweat all your vegetables and chilli. Leave the garlic until the end!
- Chuck in the bacon for a minute or so until it has started to cook.
- Add in the sausages and ensure that all meat is totally cooked.
- I was planning to eat the tin of soup for lunch the next day but decided to fling it in for some added flavour. The smell of this Amy’s soup before it even joined my stock pot party was beautiful.
- Add the stock, soup, chopped tomatoes and butter beans. Bring the pot to the boil and reduce to a gentle simmer.
- I served my stew with mash. When my potatoes were ready, I added my chilli powder, paprika, turmeric, garlic and mixed herbs to the pot and stirred in thoroughly. Leaving them until the last 5 minutes ensures that you don’t cook the flavour away.
And there you have it! My dinner guests absolutely loved it. Some even had second/third helpings and when I ate the left overs in work the next day (with some home made potato wedges) it was absolutely glorious.