Sausage and Cranberry Stew
- Total Time
This hearty stew, with the tangy taste of cranberries, hails from the Weight Watchers U.K. Web site.
sunflower oil2 tsp
uncooked leek(s)3 medium, finely sliced
low-fat sausage(s)1 pound(s), about eight 2 oz sausages
vegetable broth2 cup(s)
rosemary1 Tbsp, fresh
fresh cranberries1 cup(s), fresh or frozen
Dijon mustard2 tsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
fresh parsley1 tsp, 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.