How To Make Sausage Stew With Fennel And Chilli
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How To Make Sausage Stew With Fennel And Chilli
In the chilly weather nothing beats a tasty stew to make you feel all cosy inside. As part of our series on winter warmers chef Gee Charman shows you how to make a sausage stew using the beautiful flavours of fennel and chilli.
- Prep:
- 20m
- Cook:
- 40m
- Total:
- 1h
- Serves:
- 4
Ingredients
- 1 tbsp chilli oil
- 6 of your favourite sausages
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 2 garlic cloves, sliced
- a few sprigs of thyme
- 1 tbsp fennel seeds, crushed
- 10 g butter
- olive oil
- 10 tomatoes, roughly chopped
- 100 ml chicken stock
- 4 tbsp chopped parsley
- salt
Step 1: Fry The Sausages
Heat a large frying pan on a medium heat and then add some chilli oil. When the oil is hot add the sausages. You want to brown the sausages but not cook them all the way through. Once the sausages are browned remove them from the heat and put to one side.
Step 2: Make The Sofrito
Add some olive oil and butter to your pan and leave to melt. Once the butter has melted add your diced onion, carrots and celery, and give everything a good mix around. Cook for 2-3 minutes until they begin to soften. Next add a few sprigs thyme.
Step 3: Add The Rest Of The Ingredients
Place the fennel seeds in a pestle and mortar with a good pinch of sea salt and grind down. Add to the pan along with the slices of garlic. Leave for a couple of minutes to cook out the spices. Next add the tomatoes and the stock and leave to simmer until the tomatoes have broken down. Add more stock if needed.
Step 4: Return The Sausages To The Pan
While the stew is simmering take your part cooked sausages and slice each one on an angle into 4 pieces. Add the sausages to the pan and leave to cook for 10 minutes. Chop up some parsley, sprinkle it over the stew and stir through. Serve the stew with mash potato and garnish with a final sprinkle of parsley.