Sausage and Beetroot Stew

Charmaine Lu -

  • 1 tbsp oil
  • 400g quality pork sausages
  • 1 sliced onion
  • 600ml chicken stock
  • 500g peeled beetroot, sliced into 0.5cm wedges
  • 1 large potato, cut into 2cm cubes
  • 1 tsp mustard
  • 3 sprigs of sage
  • 2 apples, cored and sliced
  • Heat the oil in a casserole and cook the sausages to brown all over. Remove to a plate and set aside. Add the onion to the casserole with a pinch of salt, cook for 5 mins, then add the beetroot and cook for 10 mins. Pour in the stock, potato, sage and mustard and return the sausages to the pan. Simmer, covered, for 25 mins.
  • Stir the apples into the stew and cook, uncovered, for about 10 mins or until the vegetables are tender and the sauce has reduced. Season to taste, then serve with some more sage leaves sprinkled on top.
35 mins
4 serving