Homemade sausage stew
Lean pork mince
1 tbs, (5 leaves), finely chopped
2 clove(s), crushed
2 medium, coarsely chopped
1 stick(s), coarsely chopped
1 medium, coarsely chopped
Salt reduced chicken stock
2½ cup(s), (625ml)
Canned diced tomatoes
500 g, cut into 2cm pieces
- 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.
- 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.
- Heat remaining oil in same pan over medium-high heat. Cook sausages, turning, for 2–3 minutes or until browned.
- 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.