Gingergirl: Sausage stew is a one pot recipe for a busy home

Hello and welcome to all about food.  This week’s recipe is a one pot recipe but is fresh and has a zing of orange and a hit of fresh parsley; it’s an easy and ‘cosy’ dinner to stave off the December chill.

Ask Gingergirl

Hi gingergirl,

I’m a busy mum of four young children, I love quick recipes that I can throw on in the evening when I get in and leave it to cook away while I get homework done!  The thing is I’ve exhausted my own repertoire and I’d love something new to try!  

Claire.

Hi Claire,

One pot recipes are so handy and with four little ones you really must be busy!  I have a lovely recipes for beef stews and endless slow cook meat joints but seeing that time is of the essence I think this Sausage Stew is the business!  This stew is tasty, hearty and should go down well with both adults and kids!

Spring Sausage Stew

(serves 4 adults)

1.5 lb sausages 

1 onion, diced

A tin of chickpeas

2 garlic cloves, sliced 

150ml chicken stock

150 ml passata

Zest of 1 clementine

Small bunch of flat leaf parsley

250g macaroni

*  Fry the sausages in a large saucepan until browned all over.  Once ready set aside and keep warm.  

*  In the same pan add the onion and garlic and fry until colouring on the edges.  

*  Tip in the chickpeas, passata and stock.  

*  Bring to the boil.  Once boiling, reduce the heat to a simmer and return the sausages to the pot.  Cook over a gentle simmer for 20 minutes.  

*  At this stage add the macaroni and cook for as long as the packet instructs.  The macaroni is not essential by any means, it could just as easily be served with some rice or cous cous.  

*  Just before serving add the roughly chopped parsley and the orange zest.  

*  Serve with a crusty loaf and enjoy!

About Gingergirl

Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutneys made from local, seasonal or organic ingredients. Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.

Contact Gingergirl on email: helen@gingergirl.ie or write a letter to ‘gingergirl’ c/o Tipperary Star, Friar Street, Thurles, Co Tipperary.

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