Easy Herby sausage stew


    Great winter stew with a spicy kick. The ingredients are not finite, this recipe is constantly evolving depending on what you have in the kitchen.

    Tyne and Wear, England, UK
    1 person made this


    • 12 Cumberland chipolata suasages
    • 4 pints vegetable stock/water
    • 1 red pepper
    • 1 green pepper
    • 1 tin of sweetcorn
    • 1 onion
    • 1 leek
    • 150g mushrooms
    • 100g red lentils
    • 100g green lentils
    • 1-2 tsp mixed dried herbs
    • 1/2 tsp cayenne pepper
    • 1 tsp curry powder


    1. Brown the sausages in oven or grill. can be added to the stew raw if you prefer. Chop all your veg to desired length/thickness( i keep the mushrooms whole)
    2. Add your stock to a big soup pan and then add all your vegetables. bring to the boil then simmer for 15 minutes.
    3. add the lentils, sausage, herbs and spices and simmer on a low heat for around 30 mins.


    garlic and fennel sausages go well. if you want a thicker stock mix a little corn flour with cold water until you have a paste. add the paste to the stew about 15 mins into the cooking time. Try adding some shredded savoy cabbage

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