because gluten-free food doesn't have to be rubbish

Italian sausage stew

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I know, I know, there are a lot of stew variations on here but I like stews. They are simple. They are easy. They don’t need any tending. And they’re an easy way to get lots of vegetables and clean out the freezer in one fell swoop. Stews generally need something to give them a bit of flavour and sausage is a great addition. You don’t need very much of it, but if it sits and bubbles with the rest of the concoction it gives it a nice, meaty flavour, and all the herbs in the sausages flavour the stew as well. Make this as a farewell to winter, and a way to use up all those freezer-bitten vegetables sat at the back of the freezer from last summer.

Italian sausage stew
Adapted from gluten free goddess

1 small onion, diced
2 cloves garlic, minced
2 Italian sausages, diced
1 carrot, sliced into discs
1 large white potato, cut into 1-inch cubes
1 400g can of chopped tomatoes
2 tablespoons balsamic vinegar
1/2 teaspoon dried sage
1/2 teaspoon dried basil
1 teaspoon chopped fresh parsley
1 teaspoon crushed dried chillies
250ml chicken or other stock
1/2 savoy cabbage, roughly shredded

1. In a large stew pot heat a drizzle of oil and sauté the onions until translucent. Add the garlic and sausage and cook for a further 3 to 4 minutes over medium heat, until the sausage pieces are cooked through.

2. Add the carrots and potato and stir so they are lightly coated in oil. Cook for a couple of minutes, then add the chopped tomatoes, vinegar, sage, basil, parsley, chillies and salt and pepper. Add the stock and simmer for 20 minutes.

3. After 20 minutes add the cabbage and cook for a further 5 minutes, or until the cabbage is soft. Serve with crusty bread.

Serves 2.


Written by guffblog

25th March 2011 at 20:29

Posted in Main courses

Tagged with , , ,

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