Mediterranean ox liver and sausage stew recipe

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  • Serves 4
  • 15 mins to prepare and 1 hr 20 mins to cook
  • 586 calories / serving
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Bring a taste of the Mediterranean into your kitchen with this hearty ox liver and sausage stew. This rich one-pot dish is slow-cooked giving you tender meat and flavoursome rustic vegetables.

Prepare the ox liver by removing any membrane. Cut into thin slices and remove any tough internal tubes with a knife. Dust the slices in flour. Melt the butter and 1 tbsp of the olive oil in a large casserole dish and brown the liver for 1 minute on each side. Transfer to a plate.

Add the remaining oil to the casserole dish and place over a medium heat. Fry the sausages gently for 10 minutes until browned all over. Transfer with a slotted spoon to the liver.

Add the onion and aubergine to the casserole dish and sauté for 5 minutes until soft and coloured. Add the garlic, chilli powder and smoked paprika for the last minute.

Stir in the tomato purée and half the basil, and stir until combined. Add the cherry tomatoes, chopped tomatoes, red wine and stock and bring to a simmer.

Return the sausages and liver to the pan and cover with a tight fitting lid. Simmer for 1 hour over a very gentle heat.

Remove the casserole lid and stir through the spinach and olives. Scatter with the remaining basil and serve with crusty bread.

Tip: Ox liver can have a very strong flavour, although it does mellow when cooked slowly in a casserole, like in this recipe. If you prefer a more delicate flavour, soak the uncooked liver in milk over night.

See more Casserole recipes

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  • Ingredients

  • 300g (11oz) ox liver (see tip)
  • 2 tbsp plain flour
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 8 pork and herb sausages
  • 1 onion, sliced
  • 1 large aubergine, halved and medium sliced
  • 2 garlic cloves, crushed
  • 1 tbsp medium chilli powder
  • 1/2 tbsp smoked paprika
  • 2 tbsp tomato purée
  • 2 tbsp basil, roughly chopped
  • 330g (11oz) cherry tomatoes
  • 400g x tinned chopped tomatoes
  • 150ml (5fl oz) red wine
  • 200ml (7fl oz) hot beef stock
  • 200g (7oz) spinach
  • 50g (2oz) olives
  • crusty bread, to serve
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  • Energy 2441kj 586kcal 29%
  • Fat 36.7g 52%
  • Saturates 12.4g 62%
  • Sugars 12.4g 14%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 28g Protein 32.9g Fibre 8.8g

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