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Italian sausage stew with rosemary garlic mash

Contains pork – recipe is for non-Muslims only
When on a budget, try whipping up this hearty and cheap midweek stew

  • Prep: 20 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 616
  • Carbohydrates 67
  • Saturated Fat 8
  • Sugar 12
  • Protein 27
  • Fat 29
  • Fibre 9
  • Salt 3.91

Nutrition per serving

  • Calories 616
  • Carbohydrates 67
  • Saturated Fat 8
  • Sugar 12
  • Protein 27
  • Fat 29
  • Fibre 9
  • Salt 3.91

Ingredients

  • 8 good-quality pork sausages
  • 2 tbsp olive oil
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 1 onion, finely chopped
  • 2 rosemary sprigs, 1 chopped
  • 3 garlic cloves, roughly chopped
  • 175g dried green lentils, rinsed
  • 400g can chopped tomatoes
  • 700ml stock
  • 1kg potatoes, cut into chunks
  • 150ml milk

Method

  1. Fry the sausages in 1 tbsp oil in a casserole dish until brown. Remove. Tip in the carrots, celery and onion and cook for 10 mins, adding the chopped rosemary and half the garlic for the final min. Add the lentils, tomatoes and stock. Return the sausages, bring to the boil, cover and simmer for 20 mins. Remove the lid and cook for a further 10-15 mins until lentils are soft. Season.

  2. Meanwhile, boil the potatoes until tender. In another pan, heat the milk, remaining garlic and rosemary until just about to boil, then turn off heat. Drain the potatoes well.

  3. Sieve the hot milk over the rest of the potatoes and mash with the remaining oil, then season. Serve with the stew.

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