Toulouse Sausage and Sweet Potato Stew
Just to let you know: I've reintroduced some grains, which aren't strictly paleo. This recipe includes grains. Feel free to remove them and substitute for more chopped veg to make this paleo. Thanks!
A tasty garlicky stew, made with Toulouse sausages, tomatoes and olives simmered together for a comforting dish that's ready in 30 minutes.
I received the sausages, along with a contribution towards the ingredients for this recipe, from Farmer's Choice. I love their meats, fish and deli foods - do feel free to have a look at their website.
It's the time of the year where a salad for dinner no longer cuts it. You need comfort food, and you preferably don't want to wait hours for it to be ready.
Comfort food. Quickly. In a bowl and in your belly.
Farmer's Choice sent me a pack of their Toulouse sausages to try out - they're flavoured with garlic from the Isle of Wight and they're really meaty and intense. You can taste the garlic, definitely. I was thinking of making a mixed grill kind of dish with them with fried eggs and maybe a steak, which would have been fantastic, and I'm pretty sure you'd have been reading about that now, except for the fact that storm Ophelia gave us a bit of a whipping and made the sun turn red while these were defrosting in the fridge and I wanted something more snuggly. A sausage stew, because that's the comfort food of my 1980s childhood.
But first, a quick note: these sausages, lovely as they are, are not paleo and they're not gluten free - they do contain sourdough breadcrumbs derived from wholemeal flour, so for those of you who eat gluten free, just double check the ingredients before you buy. I bet you could get hold of gluten free Toulouse sausages. Ask your butcher or check your local supermarket.
The garlic from the sausages gives the stew a beautiful scent - it tastes so fresh but not really as pungent as you'd expect a freshly chopped garlic clove to, added to the stew. There's tomato and bay leaves, along with sweet potato. And I've added some green olives to add a little tang, just to lift all the sweetness from the other ingredients. Feel free to mix it up, and add in some chopped kale towards the end of cooking, or a sprinkling of your favourite herbs. Some black olives would work here, too - and a sprig of rosemary.
I hope you love it.
Toulouse Sausage and Sweet Potato Stew
1 tsp olive oil
6 Toulouse sausages (I used Farmer's Choice Toulouse Sausages), or a gluten-free equivalent
1 white onion, chopped finely
1 sweet potato, peeled and chopped into small chunks
1 bay leaf
1 sprig of fresh thyme
8-10 green olives, pitted (I use canned olives)
pinch of salt, to taste
First, get out a frying pan and trickle in the olive oil. Heat the oil, and then add the sausages and allow to brown well on all sides for 10 minutes or so, while you prepare the ingredients for the stew. Give them a turn occasionally, so they brown evenly.
Once the sausages are well browned, take them out of the pan and cut them into three chunks. Put them back in the pan and add the chopped onion, stir frying until softened. Pour in the passata, and add about half a mugful of water. Bring everything to a simmer, stirring occasionally, and then add the sweet potato, bay leaf, thyme sprig and the olives. Put a lid on the pan and keep it on a low heat for about 15-20 minutes, until the sausages are fully cooked through and the sweet potato chunks are tender.
Once the stew is cooked, taste, and add a little salt if you think it needs it. Serve straight away, with some greens, or a pile of your favourite mashed root veggie.
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I received the sausages and a contribution towards the ingredients for this recipe from Farmers Choice. I've been working with them for over a year now, and I've always found their meat, fish and game of fantastic quality. Do go check them out!