SAUSAGE & KALE STEW
Ingredients
- 1 tbsp. rapeseed oil
- 8 good quality sausages*
- 1 - 2 onions chopped
- 2 garlic cloves crushed (or use 2 tsp. garlic paste)
- 1/2 tsp chilli flakes optional
- 1 tsp. dried oregano
- 6 medium carrots sliced
- 1 tbsp. flour/oats
- 1 400 g can mixed beans drained***
- 1 400 g can chopped tomatoes
- Large handful kale washed and chopped if in large leaves****
Instructions
- Heat the oil on a medium heat in a large casserole pan/lidded frying pan. Add the sausages and cook until browned, set aside.
- Stir in the onions to the same pan then cover and cook until softened but not brown. Add the garlic, chilli, oregano and carrots. Stir in the flour/oats then add the beans and tomatoes. Add water to the empty can until it is about 2/3 full. Swill, then pour into the pan and stir thoroughly. Lay the browned sausages on top of the vegetable mixture then cover and cook for 15 mins until the carrots are tender.
- Stir in the chopped kale, cover and cook for a further 5 mins until the kale is wilted.
- Serve with crushed potatoes; wash but don’t peel some potatoes (175 - 200g per person) and chop into large chunks. Steam or boil until cooked, drain then crush lightly with a fork. Drizzle with a little oil then pop in a hot (200c) oven for 15-20 mins until lightly browned.
Notes
Look for sausages with a minimum 80% meat content. You may also use veggie sausages.
*** You may use baked beans if wished, just drain off most of the sauce.
**** If you are unable to get hold of kale, just use another dark green leafy vegetable such as savoy cabbage.
*** You may use baked beans if wished, just drain off most of the sauce.
**** If you are unable to get hold of kale, just use another dark green leafy vegetable such as savoy cabbage.