Sausage, salami and pepper stew

Sausage, salami and pepper stew recipe

87 ratings

A meaty duo here, combining sausage and salami in a fiery pepper and chilli stew. The ultimate winter warmer, why not fire up this stew recipe and mop up any remains with some crusty bread. Also, the recipe is freezable so you can store away leftovers for another day. See method

  • Serves 4
  • 10 mins to prepare and 1 hr 30 mins to cook
  • 475 calories / serving
  • Freezable

Ingredients

  • 2 tsp olive oil, plus a splash more if needed
  • 8 half fat pork sausages
  • 50g Milano salami slices, halved
  • 1 red pepper, thickly sliced
  • 1 yellow pepper, thickly sliced
  • 1 large onion, thinly sliced
  • ½-1 tsp crushed dried chilli flakes
  • 2 tsp dried oregano
  • 150ml full-bodied red wine (optional)
  • 400g tin chopped tomatoes
  • large handful sliced green olives
  • 1 tbsp tomato purée
  • 1 tsp sugar
  • 400g tin cannellini beans, rinsed and drained
  • crusty bread, to serve (optional)

Each serving contains

  • Energy

    1985kj
    475kcal
    24%
  • Fat

    22g 31%
  • Saturates

    7g 35%
  • Sugars

    16g 18%
  • Salt

    4g 67%

of the reference intake
Carbohydrate 37.9g Protein 27.4g Fibre 11.6g

Method

  1. Preheat the oven to gas 3, 170°C, 150°C fan. Heat up the olive oil in a large, shallow ovenproof pan over a medium-high heat. Fry the sausages for 5-8 mins until golden, turning halfway. Remove and set aside.
  2. In the same pan, crisp up the salami for 2 mins then remove. Fry the peppers in the pan juices for 3 mins, or until golden but still firm. Set the peppers aside with the sausages and salami.
  3. Add the onion to the pan (with a splash more oil if needed) and cook gently for 5 mins. Season, then add the chillies and oregano and cook for 1 more min.
  4. Pour the red wine into the pan (optional) and leave to bubble for 2 mins, then add the tomatoes, olives, tomato purée, sugar and beans. Carefully nestle the sausages and cooked peppers in the pan, then scatter over the salami. Cover with a lid and roast in the oven for 1 hr.
  5. Remove from the oven and leave to settle for 5 mins (skim any excess fat from the surface). Serve the stew with some crusty bread on the side, if you like.

Make it in a slow cooker

Brown the sausages, peppers and salami as described above. Fry the onions, chilli and oregano, then tip into a slow cooker with the rest of the ingredients, this time using 50ml wine instead of 150ml (optional). Add the cannellini beans and sausages, put the peppers and salami on top, then cover and cook on Low for 7 hrs.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Sausage recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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