International Recipe: Sausage and Cranberry Stew
3 medium, finely sliced
1 pound(s), about eight 2 oz sausages
Fat free vegetable broth
1 tbsp(s), fresh
1 cup(s), fresh or frozen
⅛ tsp(s), or to taste
⅛ pinch, or to taste
1 tsp(s), fresh, chopped
- Heat oil in a large nonstick skillet; add leeks and cook for 1 minute. Cover and continue to cook gently until soft and golden brown.
- Add sausages and cook until lightly browned and almost cooked.
- Add broth, rosemary, cranberries and sugar; cover and simmer gently for 10 to 12 minutes. Add mustard and season to taste with salt and pepper; sprinkle with parsley and serve.