Sausage Stew with Mushrooms and Ciders
Stews and one pot dishes are warming wonders when the nights are drawing
in and getting cooler, and this one is quick to make. Use your favourite sausages. I used my local butcher’s best traditional pork sausages, which have a great flavour.
Ingredients
6 pork sausages
Olive oil
Butter
1 large onion, finely chopped
1 large leek, cut in half lengthways, sliced and washed
5 garlic cloves, finely chopped
200g mushrooms (closed cup or chestnut), cut in half or quarters if large
15g plain flour
2 tsp Dijon mustard
500ml cider
Salt & pepper
Oregano
Chopped parsley to garnish
Method
1. Set up your BBQ for direct cooking.
2. Brown the sausages in a large, heavy-based pan (big enough to hold all the ingredients) until evenly coloured. Remove from the pan and set aside.
3. Into the same pan, add a knob of butter and saute the onions, leeks, garlic and mushrooms until just soft and lightly browned. Season with salt and pepper and add a teaspoon of dried oregano.
4. Add the flour and gradually pour in the cider, stirring all the time to avoid getting any lumps. Spoon in the mustard and mix thoroughly.
5. Change your BBQ to indirect cooking and return the sausages to the pan, with any juices, to heat through. Close the lid and check after about 10 minutes. It just needs to simmer. Use your Thermapen to check the sausages are cooked perfectly.
6. Stir and taste for seasoning. You may need to add a bit more liquid, vegetable stock or water if the sauce is a little thick. Sprinkle with chopped parsley and it’s ready to eat. Serve with a big bowl of mash or chunks of crusty bread.
More Recipes Ideas from Sue Stoneman
Method
1. Set up your BBQ for direct cooking.
2. Brown the sausages in a large, heavy-based pan (big enough to hold all the ingredients) until evenly coloured. Remove from the pan and set aside.
3. Into the same pan, add a knob of butter and saute the onions, leeks, garlic and mushrooms until just soft and lightly browned. Season with salt and pepper and add a teaspoon of dried oregano.
4. Add the flour and gradually pour in the cider, stirring all the time to avoid getting any lumps. Spoon in the mustard and mix thoroughly.
5. Change your BBQ to indirect cooking and return the sausages to the pan, with any juices, to heat through. Close the lid and check after about 10 minutes. It just needs to simmer. Use your Thermapen to check the sausages are cooked perfectly.
6. Stir and taste for seasoning. You may need to add a bit more liquid, vegetable stock or water if the sauce is a little thick. Sprinkle with chopped parsley and it’s ready to eat. Serve with a big bowl of mash or chunks of crusty bread.
