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Sausages with Sicilian-inspired carrot stew recipe

Sausages with Sicilian-inspired carrot stew recipe

5 ratings

Put this hearty veg-packed Sicilian stew on your favourites list - it's great served alongside creamy mashed potato! Any leftovers are brilliant tossed through pasta the next day. See method

  • Serves 4
  • Takes 1 hr
  • 524 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 1 celeriac, peeled and cut into bite-sized pieces
  • 1kg pack carrots, scrubbed and cut into bite-sized pieces
  • 5 tbsp olive oil
  • 8-pack 50% reduced-fat Cumberland pork sausages
  • 50g blanched almonds, roughly chopped
  • 50g raisins
  • 2 tsp clear honey
  • ½ tsp dried oregano
  • 75ml white wine vinegar
  • 3 red onions, thinly sliced
  • 4 celery sticks, finely diced
  • 2 garlic cloves, crushed
  • 400g tin finely chopped tomatoes
  • 2 tbsp capers
  • chopped mint leaves, to serve (optional)
  • mashed potato, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2180kj
    524kcal     26%

  • Fat

    29g 42%

  • Saturates

    7g 33%

  • Sugars

    25g 27%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 34.1g Protein 24g Fibre 12.7g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the celeriac and carrots into a large roasting tin, drizzle with 2 tbsp oil and roast for 40-45 mins until tender and golden at the edges. After 20 mins, cook the sausages on a baking tray to pack instructions. 
  2. Meanwhile, heat 2 tbsp oil in a large saucepan over a medium heat. Add the almonds and fry for 5 mins or until golden and fragrant. Tip the almonds and their cooking oil into a large heatproof bowl and add the raisins, honey, oregano and vinegar. Stir well, then set aside. 
  3. Add another 1 tbsp oil to the pan and fry the onions, celery and a pinch of salt over a medium heat for 10-15 mins until soft and starting to caramelise. Stir in the garlic, cook for 1 min more, then pour in the tinned tomatoes. Mix in the capers and the almond mixture and stir well. 
  4. Stir in the roasted vegetables and cook for 5 mins to infuse the flavours, then spoon 1kg caponata mixture into an airtight container and set aside to use for the Carrot caponata spaghetti. Scatter the remaining caponata with mint leaves, if using, then season and serve with the sausages and mashed potato, if you like.

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.

Tip: Use your favourite veggie sausages to keep this recipe vegetarian, or choose a gluten-free variety to make it gluten-free.

Cook once, eat twice tip: Use leftovers from this recipe for our Carrot caponata spaghetti.

See more Stew 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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