Food | Lunch-spiration

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Looking for inspiration for lunch for the week ahead? Look no further than this recipe for sausage stew

Sausage stew 

Serves 4

You will need: 

8 sausages
1 onion, finely chopped
1 chilli
1 garlic clove, minced
1 tsp cumin

1 tsp chilli
1 tsp smoked paprika
1 tbsp tomato purée
1 tin butter beans

1 tin kidney beans
300ml vegetable stock
Salt and pepper
300g/10½oz bulgar wheat
700ml/1¼pts chicken stock
2 tbsp each of fresh oregano and parsley, finely chopped

Method:

1. Fry the sausages in olive oil until browned then add the onion and cook until soft. Add the garlic and fry for a minute then add the chilli and paprika and fry for 1 minute.

2. Add the tomato purée, beans and stock, season with salt and pepper and bring to the boil. Reduce the heat and simmer for about an hour.

3. While the stew is simmering, cook the bulgar wheat. Tip the grains into a large pot and pour over the stock and bring to a boil. Reduce the heat to a simmer for 15 minutes until cooked.

4. Fluff up the bulgar wheat with a fork, stir through the herbs and serve with the sausage stew.