Easy Sausage Stew

Sausage stew in a bowl topped with sour cream and parsley.

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This is my Easy Sausage Stew and it's inspired by French Cassoulet, a gorgeous stew that I grew up on in France.

Prep Time5

Cook Time50

Total Time55

Course: Main Course

Cuisine: American, European, French

Servings: people

Calories: 239kcal

Author: Emily Roz

Ingredients

1 red onion finely chopped
3 garlic cloves finely chopped
150g lardons or smoked bacon, chopped
400g sausages around 6 sausages
3 carrots chopped into ½ cm slices
3 celery sticks sliced
400g tinned plum tomatoes (canned tomatoes)
400g tinned haricot beans or canned cannellini beans
400ml chicken stock
2 bay leaves

Toppings

4 tablespoon sour cream
1 tablespoon wholegrain mustard
5g parsley chopped

Instructions

Place a pot or deep pan on medium heat and drizzle with 1 tablespoon of olive oil. Add in your chopped onion, garlic, and lardons (bacon). Fry for 5 minutes stirring frequently. Season with a big pinch of salt and grind of pepper.
Add your sausages into the pan and break them apart with a wooden spoon into bite-sized pieces. Fry for 5 minutes and stir frequently.
Add in your chopped carrots and celery and fry for a few minutes. Then add in your plum tomatoes, beans, and chicken stock. Season with salt and pepper. Give everything a good mix then add in your bay leaves. Leave to simmer on medium heat for 30 minutes.
Stir your sausage stew every 5-10 minutes to prevent the stew from catching or sticking to the pan. After 30 minutes, the stew should have thickened to a lovely consistency. Taste the stew and season with salt and pepper according to your preference.
In a small bowl, combine the sour cream and wholegrain mustard. Divide your sausage stew between 4 plates and then top with your sour cream mustard. Sprinkle with chopped parsley and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so scroll up to find them!

To double quantity: This recipe can be doubled to make enough for 8 people.

Storage: Leave your sausage stew to cool and then transfer into airtight containers. Place in the fridge for up to 4 days.

Freezing: Once again, leave your sausages stew to cool and then place in airtight containers. Make sure to label your containers and place in the freezer for up to 3 months. When you're ready to eat, leave to thaw/defrost in the fridge overnight.

Reheating: Either you can leave the container lid ajar and heat in the microwave until piping hot. Or place the stew into a pan and onto low heat. Stir frequently and cook for 5-10 minutes until piping hot.

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