A recipe for a stew with a difference – with sausage

Sausage stew and potatoes (serves four)

Ingredients Instructions
  • 8 sausages
  • 50g bacon chopped
  • 1 onion chopped
  • 125ml red wine
  • 1 tablespoon Mutti triple concentrated
  • 500ml Mutti polpa
  • 150ml beef stock
  • 1 bay leaf
  • Potatoes: Preheat the oven to 200. Boil unpeeled and uncut potatoes until tender but firm, approximately for 10 minutes.
  • Drain the potatoes and let them cool. When the potatoes are cool enough to handle, cut them in quarters and season with salt and pepper.
  • Roast in the preheated oven for 15 minutes and then grill the potatoes until crisp for 1 2 minutes longer. Watch carefully to avoid burning the potatoes.
  • Stew: Heat a large casserole over a medium high heat, add bacon, fry quickly until the fat is golden brown and set aside
  • Heat 1 tablespoon of oil in another casserole, add the onion, garlic, rosemary and cook over a medium heat for 10 15 minutes until soft.
  • Add the sausages and cook for 3 minutes stirring. Add the wine to the casserole and let it evaporate, then stir in the passata, triple concentrated, beef stock, bay leaves, sausages and bacon.
  • Bring to a simmer, cover and cook gently for 30 minutes or until the sausages are cooked and the sauce is reduced.
  • Remove and discard the bay leaves, taste and if it’s necessary, season with salt and pepper. Serve the stew with potatoes, sour cream and sprinkle with fresh dill.

Recipe © Mutti | https://mutti-parma.com/en/