Sausage stew with crispy kale

Sausage stew with crispy kale


  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.

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


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


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