(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.
- Heat 1 tablespoon of ghee/butter in a large pot or casserole pan on a medium heat.
- Brown the sausages in batches and set aside.
- 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.
- Pour in the cider to deglaze the pan, turn up the heat and let it bubble away until it reduces.
- Use a wooden spatula to scrape the bottom of the pan and release any caramelized, browned bits.
- Add the tomato puree, mustard and herbs - including the parsley stalk ends but not the fresh parsley leaves - and stir.
- Add the home-made stock or water, and bring to the boil.
- 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.
- Meanwhile, slice each sausage into thirds at an angle and add to the pan for the last 15 minutes of cooking.
- Season to taste with sea salt and pepper.
- 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.
- Stir in the parsley leaves to serve.