Sausage and chayote stew

Sausage and chayote stew

Save this recipe

16 people made this

About this recipe: A delicious, Mexican-inspired stew. Sausages are simmered with chayote squash, chillies, tomatoes, black beans, sweetcorn and seasonings. Serve over freshly cooked rice.


Serves: 8 

  • 2 Italian-style sausages, such as fennel pork sausages
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 3 chayote squash, seeded and chopped
  • 2 Scotch bonnet chillies, seeded and diced or to taste
  • 1 (400g) tin chopped tomatoes
  • 1 (400g) tin black beans, rinsed and drained
  • 165g frozen sweetcorn
  • 1/2 teaspoon ground thyme
  • 1 teaspoon chilli powder
  • salt and pepper to taste

Prep:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Place a large saucepan over medium-high heat; cook the sausage in the frying pan until browned; remove the sausage to a plate lined with kitchen towels. Add the olive oil, onion and garlic to the frying pan; cook and stir until the onions are translucent, 3 to 5 minutes. Return the sausage to the pan along with the chayote squash and Scotch bonnets; cook and stir until the squash begins to soften, 10 to 15 minutes. Stir in the tomatoes, black beans, sweetcorn, thyme and chilli powder; season with salt and pepper. Cook until completely heated through, about 10 minutes more.


Chayote is also known as a christophine, mirlitine, cho cho and vegetable pear. You can find them in Caribbean speciality stores or online.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate