I like to take the skins off my sausages and then roll up
into balls but to save time, you can just leave them whole (however, putting them into
balls makes the meat seem like it goes further). Sear the sausages in a very
large saucepan (the biggest one you’ve got). I used two packets (so 12 sausages)
but if its just for one or for two people, then use one packet and you’ll have plenty left over. Once
slightly browned on all sides, take out of the pan onto kitchen paper and then
add 2-3 onions sliced in half moons, 3-4 garlic cloves chopped up, 2-3 peppers
chopped, a fennel chopped, a few diced carrots and any other hardy veg (such as
squashes etc) you fancy. Stir and colour them off slightly then add a glass of
red (if you have any left over). Let the wine simmer down to almost nothing and
then add 2 tins of chopped tomatoes (or if whole then use a knife and chop up
in the can). Add half a tin of water too. Put the sausages back in, add a few
bay leaves, salt, pepper, and any hard herbs such as rosemary or thyme.
The good thing about this dish is that you can add anything you have in the cupboards so if you’ve got some flavoured ketchup, mango chutney, fruit chutney, purees, then add them in and see how it tastes. I find a bit of balsamic vinegar and a pinch of sugar makes it tastier. You can use it to use up your leftover veg and those sausages that have been sat in the freezer for ages. There really isn’t a time in which it needs to simmer for either – once the ingredients are in then just let it simmer until it tastes and looks ready to eat. If the vegetables are soft, the sausages are cooked, and the sauce has turned into a reduced tomatoey-richness, then eat away! A steaming stew is what everyone would come home for.
Serve with jacket potatoes, cous cous, mash or anything you fancy.
The good thing about this dish is that you can add anything you have in the cupboards so if you’ve got some flavoured ketchup, mango chutney, fruit chutney, purees, then add them in and see how it tastes. I find a bit of balsamic vinegar and a pinch of sugar makes it tastier. You can use it to use up your leftover veg and those sausages that have been sat in the freezer for ages. There really isn’t a time in which it needs to simmer for either – once the ingredients are in then just let it simmer until it tastes and looks ready to eat. If the vegetables are soft, the sausages are cooked, and the sauce has turned into a reduced tomatoey-richness, then eat away! A steaming stew is what everyone would come home for.
Serve with jacket potatoes, cous cous, mash or anything you fancy.
ZP x
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