Spicy Sausage Stew
A wallet friendly stew, perfect for winter nights
This sausage stew recipe is delicious with mashed potato and seasonal greens
Ingredients
- 1 Tbsp olive oil
- 8 lean beef sausages
- 1 large brown onion, diced
- 2 cloves of garlic, crushed
- 2 eggplant or zucchini, 1 cm dice
- ¼ tsp chili flakes (can be replaced with curry powder)
- 400g can diced tomatoes
- 250ml (1 cup) Campbell’s Real Stock - Chicken
- ¼ cup flat-leaf parsley leaves, chopped
Method
- Heat oil in a large non-stick pan over medium heat. Add the sausages and cook, turning occasionally, for 2-3 minutes or until evenly browned. Remove from the pan, and put on a plate lined with a paper towel.
- Add onion, garlic, and eggplant (or zucchini) to the pan. Cook stirring often, for 5 minutes or until eggplant (or zucchini) is golden. Stir in chili and tomatoes. Cook for 5 minutes or until sauce thickens.
- Add Campbell’s Real Stock and bring to the boil. Spoon the mixture into the slow cooker. Add the sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Stir in parsley before serving, season with salt and pepper to taste.
