Here I used Holly Bacon Toulouse sausages –these breakfast-sized sausages are simply made from coarsely ground pork, salt and spices and are gluten-, dairy- and preservative-free.
Sausage & Mushroom Stew
When tomatoes are not in-season use a can of chopped instead.
500g breakfast-sized sausages
1 onion, chopped
500g mushrooms, sliced
2 garlic cloves, finely chopped
500g tomatoes, chopped
1 cup beef stock
a good handful of parsley, chopped
1 Cut sausages into 2cm pieces. Heat a large saucepan over a medium heat, add a splash of oil and swirl to coat base of pan. Add sausages and cook, tossing, for 5 minutes or until sausages are browned. Remove sausages from pan and set aside.
2 Add onion to saucepan, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add
mushrooms and garlic, cover and cook, stirring occasionally, for 10 minutes longer or until mushrooms soften and release their juices.
3 Add tomatoes and stock to pan and bring to simmering.
Simmer, stirring occasionally, for 10-15 minutes or until tomatoes breakdown and mixture reduces to make a thick sauce. Return
sausages to pan and cook for 5 minutes longer to heat through. Just prior to serving, stir in most of the parsley, reserving a little for
Serving suggestion: Spoon over pasta, rice or mashed potatoes
Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Mushrooms: Te Mata
Mushrooms – Havelock North; Parsley: The Chef’s Garden @
Epicurean – Hastings; Onion, garlic, tomatoes: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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