Spicy Sausage Stew with Toasted Broccolli Rice

Spicy sausage stew recipe

Ritual: Slow Cooked
Character: Rich and Spicy
Essence: Mediterranean Home Cooking

Yields: 6 Portions



Prep, chop and weigh everything. Have all the ingredients laid out, ready to hand. Taking 10 minutes to do this now saves lots of time and stress during cooking.

Heat a large frying pan on medium heat and once hot add 1Tbsp olive oil and swirl to coat the pan. Carefully put the sausage rounds into the pan and cook for approx 8-10 minutes, stirring frequently.

Whilst the sausage cooks boil approx 1 litre of water in a kettle. Once boiled cover the broccolli, green beans, petit pois and sweetcorn with the hot water. Bring back to the boil and cook for 5 minutes until nearly cooked but with a bit of bite. Drain the vegetables, reserving the water.

Using the reserved water boil the finely diced broccolli for 5 minutes. Drain well and pour into a shallow baking tray. Combine with the oil, nutritional yeast, chinese 5 spice powder, salt and pepper. Spread thinly in a single layer and bake in the centre of the oven at 200C for 10 minutes until nicely toasted.

When the sausage is nicely browned on all sides remove from the pan with a slotted spoon. Put to one side on a plate covered in kitchen roll to absorb excess oil.

If the pan is nicely coated in seasoned oil add the onions and cook for approx 8 minutes. Add fresh oil if necessary. Stir frequently until the onions begin to colour.

Add the peppers, mushrooms, garlic, crumbled stock cubes, smoked paprika and cayenne pepper. Stir well to combine with the onions. Continue to cook for 6-8 minutes, stirring frequently.

Turn the heat down to low and pour the passatta into the pan. Use 1/2 a cup or so of the reserved hot water to rinse out the jar and pour over. Stir thoroughly.

Drain the butterbeans and add to the pan with the broccolli, green beans, petit pois and sweetcorn. Stirring frequently on a medium simmer, do not allow to boil at this stage.

After 10 minutes add the sausage rounds, dijon mustard, rosemary and black pepper. Cook for a further 10 minutes or until everything is well cooked and combined and the sauce is nicely thickened.

Add salt to taste, I find the stock cubes are salty enough for my taste.

Serve with toasted broccolli rice or your preference of rice, pasta or cous cous.