Inspired by France: One-pot Sausage Stew.
Finishing the first series on Russell’s Kitchen about French cooking, is a really tasty winter warming dish. Just outside the picturesque village of Limeuil, France we stayed for the week in an old farm house full of character called Le Pied du Buisson. I spent a wonderful week there in the summer of 2011. The mornings began as the sun poured in through the skylight; whilst outside the view stretched out across fields and copses below. Away over the tree tops the village would be starting to wake and would already be thinking of fresh croissant and rich black coffee to get me going.
I mention Limeuil, in Perigord in my inspiration for getting back into cooking. The wonderful fresh food in this region really invigorates your senses. Even simple dishes were just stunning and i really fell in love with this village and the little bit of the Perigord region I got to see.
Early in the morning down by the riverside and in the heart of Limeuill, there was often a market stall which sold fresh vegetables. So fresh in fact they were still covered in earth! This was one of the many foodie treats that this region has to offer. We had so many great meals eating out in cafe and restaurants but with great produce like this as well as great markets and butchers in Le Bugue you have to do a little cooking yourself.
I found a great way to celebrate this wonderful produce was with a simple one pot stew with some local sausages, fresh from the butcher. This is a recipe I have found works well, you can vary the vegetables by what you have to hand or what looks best when walking through the grocers.
Ingredients, for 2 people
3 cloves of Garlic
2 Celery sticks
1 Fennel Bulb
150g-200g Chanterelle Mushrooms
a handful of Green Beans
40g Chorizo Sausage
6 Chipolata Sausages
1-2ltr of Vegetable stock
1 desert spoon Tomato Pure
Salt and Pepper to season
1tsp Herbs de Provence
Bouquet Garni of Thyme and Bay Leafs
2 Table spoons of Olive Oil
Begin by finely chopping the Onion, Garlic and celery, roughly chop the Chorizo and put it all to one side.
Roughly chop the Fennel, Green Beans, carrots courgette’s and Mushrooms setting aside for later. Prepare the stock and assemble your ingredients ready to cook.
Heat 2 tablespoons of Olive oil in a large heavy bottom pan over a medium heat. When it is hot add the Onion, Garlic, Celery and Fennel and 1 tsp of Herb’s de Provence. Cook over a medium heat for 5 – 10 minutes or untill you have softened the ingredients. Now add in the chopped Chorizo. Keep gently stir it in. After about 3 minutes the Chorizo should melt slightly colouring the oil and vegetables and adding a warm background flavour.
Add the carrots, mushrooms and courgette’s stiring through the mixture. Now add the sausages making sure they sit at the bottom so they can brown a little. Leave this to cook for a couple of minutes whilst you make 1ltr of good vegetable stock. (depending on the dimensions of your pan you may need more or less stock). After 3 minutes turn the sausages and brown on the other side. This will help to add colour to your sauce.
Mix in 1tbsp of Tomato pure and the green beans. Pour over the stock until everything is covered. Now add the Bouquet Garni of Thyme and Bayleaf, bring the stew to the boil then reduce it to a simmer and partially cover the pan. Leave a small gap as you do want the liquid to reduce a bit.
It should take around 25 minutes for the sausages to cook through but I do recommend taking one out and testing before serving. then your ready to go!
The stew is quite substantial on its own with some nice bread to mop up the sauce. Alternatively you can serve it with Pommes Persillade.
Recipe and text by Russell Bowes
- Hearty Sausage and Vegetable Stew (cucinaceri.wordpress.com)
- Chorizo, cherry tomato and potato stew (dreamalittledreamalot.wordpress.com)
- Gia’s recipes, take one. Portuguese Stew. (raspberriesandruminations.com)