6 – 8 good quality sausages (we recommend Mediterranean Medley)
4 rashers of bacon (we recommend Finest Farmhouse Streaky Bacon)
1 large red onion, peeled and diced
2 cloves of garlic
2 bell peppers
1 tin of kidney beans
1 tin chopped tomatoes
250ml – 500ml chicken stock (depending on how long you can leave the stew cooking)
1 medium red chilli pepper (optional)
2 tablespoons smoked paprika
1 dash cayenne pepper
3 bay leaves
2 tablespoons balsamic vinegar
2 tablespoons runny honey
salt and pepper
Method Spicy Sausage Stew Recipe
Split your sausages in half by gently squeezing the middle section and twisting the ends in opposite directions, then cutting through the knot in the skin. Heat oil in a pan and fry the small sausage patties until they turn golden brown.
Using a heavy-based pan or casserole dish and some of the oil from the browned sausages, fry together onions, garlic and bacon until soft. I’d recommend using chorizo rather than bacon if possible, frying the Spanish sausage until the bright red oil mixes in with the onions.
Put the sausages back in the pan, along with summer-hued bell peppers. Now add smoked paprika to the casserole, plus a dash of cayenne pepper and a fresh red chilli if your family are spice fanatics!
Pour chopped tomatoes into the spicy sausage mix, along with kidney beans and a few bay leaves. If your children aren’t willing to try kidney beans, regular baked beans also work well and will give the sauce extra sweetness.
The secret ingredients that transform this dish are sharp salty balsamic vinegar and sweet honey. Start by adding equal quantities of each, plus a generous handful of seasoning. Depending on how urgently you need to put dinner on the table, increase the liquid level with some chicken stock, bring the sauce to the boil and let it bubble for at least 20 minutes. Keep testing the sauce to check its flavour – the stew should take on a deep barbecue flavour as it develops, and may need more honey or balsamic adding to enhance its richness
The spicy sausage stew recipe is ready to serve once the sauce has transformed into a thick gravy. Plate up with a mound of mashed potato or crusty Cornish bread.