Sausage, tomato and pepper Stew

Again, an easy one. Takes about 45 minutes, but half an hour of that is watching telly. Warming and autumnal. One rule. Use the best sausages you can find. High meat content, and peppery. They’re the main event, don’t be eating some breadcrumb and bollocks based nightmare. Those sausages are for a dirty Saturday fry up. Which is probably my favourite thing to eat. BUT NOT FOR THIS MEAL.


Measurements to your own taste. I trust you.

  • Onion
  • Garlic
  • Peppers
  • Tinned tomatoes
  • Mushrooms
  • Very high quality sausages
  • Thyme
  • Oregano
  • Balsamic vinegar


Stick the sossies under the grill to cook while you prepare the tomato and peppers.

In an ovenproof saucepan , sweat the onions, garlic, mushrooms and peppers, adding thyme, oregano and balsamic towards the end, as everything softens.

Add the tinned tomatoes and simmer for 10 minutes or so adding salt and pepper, and cooking out till savoury rather than bitter.

Put the cooked sausage in the tomatoey peppery ragu. Shove in the oven at around 180c for half an hour, when thick and ever so slightly burnt on top.

Serve with bread and some greens.



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