Spicy Sausage Stew

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A wallet friendly stew, perfect for winter nights

This sausage stew recipe is delicious with mashed potato and seasonal greens

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  • 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
View Method Spicy Sausage Stew


  1. 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.
  2. 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.
  3. 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.
  4. Stir in parsley before serving, season with salt and pepper to taste.
View Ingredients Spicy Sausage Stew
View Method Spicy Sausage Stew
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