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Photo of Homemade sausage stew by WW

Homemade sausage stew

5 - 6
PersonalPoints™ per serving
Total Time
55 min
25 min
30 min


Brown onion

1 medium

Lean pork mince

400 g

Fresh sage

1 tbs, (5 leaves), finely chopped


2 clove(s), crushed

Olive oil

3 tsp


2 medium, coarsely chopped


1 stick(s), coarsely chopped

Red capsicum

1 medium, coarsely chopped

Salt reduced chicken stock

2½ cup(s), (625ml)

Canned diced tomatoes

400 g


500 g, cut into 2cm pieces

Baby spinach leaves

150 g


  1. Coarsely grate one-third of the onion. Combine grated onion, mince, sage and half the garlic in a medium bowl. Season with salt and pepper. Shape mixture into eight 8cm-long sausages. Coarsely chop remaining onion.
  2. Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Cook chopped onion, carrot, celery, capsicum and remaining garlic, stirring, for 5 minutes or until vegetables have softened. Transfer to a bowl.
  3. Heat remaining oil in same pan over medium-high heat. Cook sausages, turning, for 2–3 minutes or until browned.
  4. Stir in stock, tomatoes, potato and vegetable mixture and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until potato is tender. Add spinach and stir until just wilted (add a little water if stew is too thick). Serve.


TIP: Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the microwave or on the stovetop, adding a little water if it’s too thick.