Sausage, Olive and Mushroom Stew
Sausage, Olive and Mushroom Stew



  • 450g quality pork sausages
  • 1 tsp olive oil
  • 2 tsp dried oregano
  • 2 sliced garlic cloves
  • 400g tin of cherry tomatoes
  • 200ml hot beef stock
  • 100g pitted black olives
  • 500g brown mushrooms, sliced
  • Snip the sausages into meatball-sized pieces and fry in the oil for 5 mins, or until golden. Add the garlic and oregano, fry for a minute more, then tip in the mushrooms, tomatoes, olives and stock. Simmer for 15 mins to reduce the sauce a little and to cook the sausages through. Season well, and serve with creamy mashed potato.
20 mins
4 serving

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