Smoked Sausage Stew

Stews are the kind of thing where it is almost illegal to measure the quantities. So take this recipe, excuse the pun, with a ‘pinch’ of salt. I based this recipe on the Hearty Stew recipe in Russ Crandall’s Ancestral Table book. The recipe in the book is for any meat you choose and we chose Swiss smoked sausage, feel free to choose any meat you desire. I also cooked it a little differently to Russ, he was the ingredient inspiration though. These sausages came pre-cooked but if your meat is raw then you’ll want to brown it first, them remove the meat from the pan until the recipe states to put it back in. We came about these sausages after receiving vouchers for a great offer on steak by Donald Russell. Whilst we can’t afford to eat grass fed meat all the time, it is the kind of thing I get excited about splurging on occasionally and steak is the kind of thing James is always excited about. Win-win.

It might not be pretty but it sure as hell was tasty!

smoked sausage

Ingredients: Serves 2

  • 4 smoked sausages
  • 0.25 tsp of salt (I like to use Maldon salt flakes for cooking)
  • 0.25 tsp of black pepper
  • 1 tbsp of coconut oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 0.5 cup of red wine (I didn’t measure the wine but I definitely used at least half a cup, even though I should have used 0.25 cups because I halved the recipe)
  • 1 cup of chicken stock
  • 0.5 tsp of dried thyme
  • 2 bay leaves
  • 2 carrots, chopped into chunks
  • 1 cup of swede (or more), chopped into chunks
  • 1 cup of frozen peas
  • 0.5 cups of chopped mushrooms
  • 1 tsp of arrowroot (or cornflour if not paleo), optional

If doubling the recipe, be careful with doubling things like the wine, bay leaves and thyme. I’d suggest trying the original quantities and then adding more if needs be.

Method:

  1. In a large saucepan on a medium-high heat, melt the oil and brown the onions and garlic.
  2. Add the red wine, stock, thyme, bay leaves and sausages. Give the stew a quick taste and season with salt and pepper as required.
  3. Add all the vegetables and top up the pan with water (or wine or more stock) until all the veg is just covered. Place a lid on the pan and turn the heat down.
  4. Leave the pan to simmer for as long as you’ve got. This would be great in a slow cooker, or cooked the night before to heat the next day, but try to leave it simmering for at least an hour if you can. To thicken up the sauce, add the arrowroot.
  5. Serve on a cold evening, after a long day. It is a hug in a bowl.

 

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