Sausage & Mushroom Stew

Photo © Anne-Marie Minhall

It has been a very long week.

The weather dealt a bad hand to London.

Snow. Ice. Temperatures of minus 5.

For a week.

A WEEK.

On this weekend afternoon all I want to do is pickle some festive onions, prepare some vegetables to make piccalilli tomorrow & make a comforting, warming supper for me.

Sausage & Mushroom Stew.

There's mash involved as well.

For two .. or one with leftovers.

400g Chipolata Sausages

2 Red Onions peeled & cut into wedges

2 Carrots peeled & roughly chopped

3 Garlic Cloves peeled & halved

200g Button Mushrooms halved

2 tbsps Flour

1L Chicken Stock

Oil

Heat 2 tbsp of oil in a large frying pan and brown your chipolata beauties on all sides before removing them onto a warm plate

Add the onions & let them soften in all of that tasty goodness that the sausages have left behind

Your carrots now join the pan now swiftly followed by the mushrooms. Let them brown lightly before stirring in the flour & cooking it out for 2 minutes

Gently heat the chicken stock in a separate pan before pouring it into the vegetable medley & bring to the boil

Sausages rejoin the party

Season & simmer for 25-30 minutes

The sweet chipolatas, the earthy mushrooms & the unctuous gravy just need some buttery mash.

You know when a meal makes you smile & feel warm inside?

That.

AMM