Sausage, Tomato & Vegetable Stew

Sausage, Tomato & Vegetable Stew

This recipe is a combination of several versions I’ve tried over the years – in my recipe, the low calorie Heck sausages, fennel seeds and tasty tomato sauce make this another delicious, easy midweek meal. From 0 to cooked in under an hour – and only 241 calories!Sausage, Tomato & Vegetable Stew

I talked a couple of weeks ago about how impressed I was with the Heck range of sausages (see the post HERE). Today I used their Super Lean Thins – pork sausages that are less than 3% fat, around 107 calories (for two) when grilled, and are dairy free, gluten free… what’s not to like!

I served our Sausage stew with mashed potatoes and broccoli stems this evening – it’s SO cold outside so we needed a good warming meal! The whole recipe took under an hour to cook from Prep to Plate too, so it’s a great meal for midweek without lots of fuss.

Sausage, Tomato & Vegetable Stew
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

This is my combination of several recipes I've tried over the years - low calorie Heck sausages, fennel seeds and tasty tomato sauce make this another delicious, easy midweek meal. From 0 to cooked in under an hour - and only 241 calories!

Course: Main Course
Cuisine: British
Servings: 4 people
Calories: 241 kcal
Ingredients
  • 12 Heck Super Lean Thin pork sausages
  • ½ tsp Olive oil
  • 2 tsp Fennel seeds
  • 2 medium Onions (peeled and chopped)
  • 2 cloves Garlic (peeled and crushed)
  • 2 sticks Celery (finely chopped)
  • 150 g Chestnut mushrooms (sliced or quartered)
  • 4 medium Ripe red tomatoes (diced into small pieces)
  • 350 ml Hot water
  • 1 Chicken stock cube (dissolved in the hot water)
  • 2 tsp Brown sugar
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 tbsp Cornflour (mixed in a little cold water)
Instructions
  1. Grill or dry-fry the Heck sausages until they are just about cooked but browned all over. Set aside when cooked. 

  2. While the sausages are cooking, gently heat the olive oil in a large saucepan. Add the garlic, onions, fennel seeds and celery.  Cook, stirring frequently, for around 10 minutes until the vegetables have started to soften.

  3. Add the mushrooms and tomatoes, followed by the chicken stock and brown sugar. Combine well, then add the sausages, mixing carefully so they don't break.

  4. Bring the pan to the boil, then reduce the heat and simmer for around 25 - 30 minutes or until the vegetables are tender and the sauce has reduced slightly. Season with salt and pepper to taste.

  5. Mix the cornflour with a little cold water and stir in to thicken the sauce slightly. Serve piping hot with your choice of vegetables. 

Recipe Notes
  • This recipe would work equally as well with a vegetarian sausage, just pre-cook them before adding to the pot, and make sure you use a vegetable stock cube instead of chicken.
  • You can replace some of the mushrooms with sliced carrots if preferred.
  • Any leftover portions can easily be frozen in food containers - make sure you defrost thoroughly and reheat until piping hot before eating!

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