Sausage and Cider Stew, Hemsley & Hemsley: - (Free Recipe below)

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Sausgcidstew - Recipes
1.00 LBS
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(use organic/natural ingredients where possible)

Serves 6 people

10 large, gluten-free sausages - this time we used Ginger Pig but we also like the sausages from Macken Brothers in Chiswick
2 tablespoons of ghee or butter
2 tablespoons of mustard - depending on strength
500ml of strong cider - we like Dunkertons Premium Organic Cider or Organic Black Fox Cider
2 tablespoons of tomato puree
2 large handfuls of freshly chopped parsley and finely chopped stalk ends
2 medium swedes, diced
4 large carrots, quite roughly chopped
3 sticks of celery, diced
2 large leeks, sliced
2 medium onions, diced
4 cloves of garlic, diced
500ml of home-made chicken stock or water - (see how we make bone broth)
2 large pinches of sea salt
3 large pinches of black pepper
3 large pinches of fresh or dried mixed herbs (a combination of thyme, rosemary, sage, parsley)
2 bay leaves
Serve with: Cabbage, steamed then topped with butter, and our cauliflower mash.


  1. Heat 1 tablespoon of ghee/butter in a large pot or casserole pan on a medium heat.
  2. Brown the sausages in batches and set aside.
  3. In the same pan, heat the remaining ghee/butter and add the onions, leeks, garlic and celery. Sautee on a medium heat for 5 minutes or more until soft.
  4. Pour in the cider to deglaze the pan, turn up the heat and let it bubble away until it reduces.
  5. Use a wooden spatula to scrape the bottom of the pan and release any caramelized, browned bits.
  6. Add the tomato puree, mustard and herbs - including the parsley stalk ends but not the fresh parsley leaves - and stir.
  7. Add the home-made stock or water, and bring to the boil.
  8. Throw in the rest of vegetables, cover the pan, reduce the heat to a medium simmer and cook for 30 minutes or more until the vegetables are tender.  
  9. Meanwhile, slice each sausage into thirds at an angle and add to the pan for the last 15 minutes of cooking.
  10. Season to taste with sea salt and pepper.
  11. Add more stock or water for a soupier stew or cook without a lid for a thicker, richer sauce. Alternatively, remove some of the sauce and vegetables and blend to make a thick, creamy, sauce before stirring it back into the pan.  
  12. Stir in the parsley leaves to serve.