This Morning: Can sausages ever be healthy?
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As the winter weather arrives, what better way to warm up mid-week than with a comforting stew? The author, recipe and food content creator behind @amysheppardfood, Amy Sheppard has shared her “ultimate mid-week comfort dish” which is great for when you’re short on time.
The stew is a twist on a classic sausage stew, including kale and beans for an added vitamin punch.
Amy said the dish is “ready in just 30 minutes” and it “costs just £1.75 per person”.
She added: “Each portion contains two of your five a day and is a great source of vitamins C and K, plus it’s low in fat and high in protein.”
Amy’s recipe uses chicken sausages but you can switch these for vegetarian options or a different meat of your choice.
How to make Amy’s kale, bean and sausage stew
The recipe was developed by Amy Sheppard for Discover Great Veg.
Prep: Five minutes
Cook: 25 minutes
- Vegetable oil for frying
- Two leeks finely sliced
- 250g bag of shredded kale
- 10 chicken chipolatas
- Two teaspoons of dried thyme
- Two cloves of garlic, finely chopped
- One and a half tablespoons of flour
- 750ml chicken stock
- 400g tin of butter or cannellini beans drained
- 200ml milk
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Heat a drizzle of oil in a large non-stick pan. Next, add the leek and kale and fry for five minutes on medium heat until the vegetables have softened.
Remove the vegetables from the pan and set aside, then heat a little more oil in the same pan. Add the sausages and fry for 10 minutes on medium heat, making sure to turn regularly until browned all over.
Return the kale, and leeks to the pan with the thyme, garlic and flour. Stir on the heat for one minute until the flour has disappeared.
Slowly add the stock a little at a time, stirring continuously. Once the stock is used, add the beans and milk and season to taste.
Simmer for five minutes on low to medium heat before serving with baked or mashed potato or rice.
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