Sausage and Swede Stew

Comforting, warming and easy to make this is one of my favourite winter recipes. Delicious and filling enough on it’s own with some crusty bread or served with rice or celeriac mash. There’s usually enough for leftovers next day or freeze portions for a quick and tasty dinner after a long day.

Ingredients
serves 4

8 organic sausages (I like to use venison or beef when available)
2 leeks sliced
3 garlic cloves diced
1 can chopped tomatoes
100ml red wine
1 large swede peeled and diced
3 carrots chopped
1 tsp dried thyme or rosemary
2 celery sticks chopped
1-2 bay leaves
2 tbsp cooking oil
400ml bone broth or veg stock
salt and pepper

Method

• Heat cooking oil in a large pan and fry the sausages until brown then set aside on a plate

• In the same pan, fry the leeks garlic and celery until soft. Add the herbs, wine, tinned tomatoes and broth and bring to the boil.

• Add the vegetables, stir and simmer covered for 15 mins

• Cut the sausages up into big chunks and add to the pan. Simmer for another 15 mins uncovered until veg is soft. Season with salt and pepper