Sausage Stew

We got home tonight and madam noted, “I’m bloody hungry, how long before dinner?” After some negotiation we agreed that I would knock something up and serve in 30 minutes. This was at the same time as cooking some cupcakes.

So, it was like a combination of Ready, Steady, Cook and Masterchef. An invention test in 30 minutes.

Out came the following ingredients (and it is sort of embarrassing using so few but also rather satisfying to manage it with what was in the pantry):

  1. Four large sausages – this will work with long breakfast sausages as well – I had four organic beef sausage, gluten free in the fridge.
  2. A 500 ml tetra pak of Campbell’s Velish – a thick vegetable soup. Really, any of the flavours could be used however I just used the plain vegetable.
  3. Two onions and two cloves of garlic.
  4. A packet of frozen mixed vegetables – one of the small packets is fine. Equally you could subsitute corn and peas.

OK – simple as. Chop the garlic. The onion was halved then cut in slices. Cut the sausages to bite sized chunks.

Take a skillet, slurp a little olive oil into it, and toss in the garlic. When you get that nice garlic smell coming off the pan, add the onion. As the onion starts to go translucent, add the sausages and brown them in the pan. When they are browned, add the Velish and bring up to just short of boiling (well, when you get the first bubbles).

When the soup is hot, add the frozen vegetable and simmer the whole lot for about 10 minutes, stirring every so often.

I also made some mashed potatoes (if you don’t know how to cook them, Google it 😆  ). Serve the stew with some mashed potatoes.

For a variation (and for a quick cheat), when adding the frozen vegetables, you could add a spoon or two of Keen’s Curry Powder (add to taste) and have a Curried Sausage Stew. In this case, serve with rice rather than potatoes.

The score for the invention test was 7/10 … although the cupcakes scored 9  😆

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