Sausage stew with crispy kale

Sausage stew with crispy kale
Sausages%20with%20Pepper%20Stew%20Landscape.jpg

Method

  1. Heat the oil in a large pan and add the sliced onion and peppers. Stir everything together then add 1 tbsp water and turn the heat down.
  2. Cover and cook for 30 minutes, stirring everything now and then. Add a drizzle more water if the pan looks dry during this stage.
  3. Brown the sausages in a separate pan. Stir the garlic into the peppers and cook for 1 minute.
  4. Add the sausages to the pepper mixture, along with the wine, stock, herbs and vinegar and continue to cook, covered for a further 15 minutes. 
  5. Preheat the grill. Rub the kale with oil and season well. Spread out on a baking sheet and grill until the edges are starting to crisp up.
  6. Divide the sausages and stew among four bowls, top with the kale and serve.

For more information about British Sausage Week (2-8 November) visit lovepork.co.uk

For more warming winter recipes this November, grab the latest copy of Yours.

 

Tip

Try and use good quality sausages for this stew, aim for 70% meat or higher for the best taste

Ingredients

2 tbsp olive oil
1 onion, finely sliced
2 red peppers, halved, deseeded and finely sliced
2 yellow peppers, halved, deseeded and finely sliced
8 sausages
2 garlic cloves, finely sliced
200ml (7fl oz) light red or dry white wine
200ml (7fl oz) hot vegetable or chicken stock
½ tsp dried marjoram
2 bay leaves
1 tbsp red wine vinegar
For the crispy kale:
100g (31/2 oz) chopped kale
1 tbsp olive oil
pinch of salt and freshly ground black pepper

Notes

Time: 20 mins
Serves: 4
Nutrition: Kcal 426, Fat 29.2g, Sat Fat 7.7g