Italian sausage stew
I started a new job in April! It's now November, and I'm finally starting to post here again 😬. My commute takes me past an Italian supermarket, so I was finally able to buy the ingredients required to try out this simple stew. It is VERY simple, meaning that the best quality ingredients are required. I didn't want to attempt this without using actual Italian sausages. It is very easy to throw together and then just takes a little time by itself on the stove top. I buy plain sausages because I cook for a tiny terrorist, but I think it would be smashing with the fennel or chilli varieties. Sometimes I use one can of butterbeans and one can of cannellini beans, just to mix it up.
Ingredients
- 1 tblsp olive oil
- 4 Italian sausages
- 2 cloves of garlic, peeled
- 60 ml dry red vermouth (or red wine if you have a open bottle to hand)
- 2 x 400g cans butterbeans or cannellini beans, drained
- 1 x 290g jar char-grilled peppers, drained and chopped into strips
- 1 x 400g can cherry tomatoes in juice or chopped tomatoes
- 3 bay leaves
- salt and pepper
Method
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Put the oil in a large lidded pan over a medium heat and brown the sausages.
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Crush the garlic and add to the sausage pan. Cook for 1 minute, then add the red vermouth. Let the vermouth bubble for a bit, to get the flavour off the bottom of the pan. Then add the beans, peppers and the can of tomatoes.
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Half-fill the tomato can with water and add to the pan. Add the bay leaves, and salt and pepper to taste.
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Bring to a boil, then turn the heat down to low. Set the lid on and simmer for 15 minutes.
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Remove the lid and simmer for as long as you can (from 5 minutes to 20 minutes) until the sauce is the thickness you want.
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Fish out the sausages using tongs and place them on a chopping board. Slice them up, as this makes them go further. Return the sausage slices to the pan and stir well.
Serve with bread or toast.
References
Lawson, Nigella (2012). Nigellissima: Easy Italian-Inspired Recipes. Randon House.
Tags
- Recipe
- Dinner
- Easy