Smoky Sausage & Sweet Potato Stew

I’m not sure there’s anything more ideal than a hearty bowl of stew now that the darker nights are drawing in. It’s just so easy to do, too: bung all the ingredients in a pan, stir around a bit, go and do something productive (read: Google the actors in that niche film you're watching) and then when you come back – VOILA. A beautiful meal awaits.

You can easily make this vegetarian by using meat-free sausages (huh, funny that) – or vegan with tofu and/or beans. You do you. Thsi recipe will serve 2 of you very generously, or 4 if you’d rather go for a more equal bread:stew ratio. Again, you do you.


4 pork sausages, chopped into pieces
1 red onion, finely chopped
3 cloves garlic, minced
1 large sweet potato, peeled and chopped
2 large carrots, chopped
2 tbsp tomato puree
½ tsp paprika
250g passata
400ml chicken or veg stock
splash or Worcester sauce (optional)
½ tsp dried oregano
2 good handfuls kale or chard
salt and pepper
parmesan, to serve


Grab a large saucepan, heat up some oil on a medium high heat and fry the sausages till browned - then put them in a bowl to one side.
Add a little more oil, then gently fry the onion until soft - stirring often so it doesn't brown.

Add in the garlic, cook for a further 2 minutes then the carrots and sweet potato along with the tomato puree. Stir some more for a minute, then pour in the passata, veg stock, Worcester sauce, oregano, kale/chard, salt and pepper along with the sausages.

Bring to the boil, then simmer on low with the lid on for about 45 minutes - until the sweet potatoes are completely cooked through.

Serve up with mountains of parmesan, and enjoy.


Submit a Comment

Your email address will not be published. Required fields are marked *