Firstly, apologies for the bad photos. Our camera has been commandeered by the boy who is using it for work things and I cant get it back from him! Iphone it is!
I have had this recipe book marked since it appeared on Not Quite Nigella’s blog back in late 2009. But for some reason, I have only just gotten around to making it! And I am very glad I did – it was quite simple to whip up, but had a lot of flavour and with a sick boyfriend, he was in need of some comfort food.
I have adjusted the original recipe as per below, because the boy refuses to eat cous cous! But if anyone is looking for a winter warmer, this is a great dish!
Italian Sausage Stew
- 1 large onion, chopped
- 2 cloves garlic thinly sliced
- 1 tablespoon oil
- 3-4 Italian sausages
- 1x425g tinned chopped tomatoes
- 3 large carrots, chopped diagonally (I added 1 zucchini)
- 3 cups chicken or beef stock
- 1/4 cup chopped black olives (omitted)
- 1 cup Pearl Couscous (or orzo/risoni) (We used mini-shell pasta)
- Parsley to serve (omitted because I forgot it!)
1. In a large saucepan fry sausages on medium heat until browned on the outside. Remove from pan and drain on a paper towel. Then add oil and fry onion and garlic until onion is translucent. Add carrots, tomatoes, stock and black olives. Chop sausages into bite sized pieces and add these too. Simmer for low heat with the lid on for 30 minutes stirring occasionally (I’ve even left this without stirring and it has been fine).
2. Add pearl couscous (or pasta) and simmer on low heat for another 10 minutes (or until cooked). Test for seasoning, if it needs some salt and pepper add it (usually it does benefit from some). Serve with pasta, rice or with some lovely bread to soak up the juices. (We had garlic bread – I am a big believer in lots of garlic for a cold!)