Looking for a simple, one-pot meal that's easy to prepare? This might just be what you need. Our one-pot sausage stew combines basic ingredients that are easy to find. It's filled with sausages, a variety of vegetables, and small, soft pasta, all seasoned with marjoram and a mix of hot and sweet peppers. It's a hearty and nutritious dish, ideal for the cooler autumn evenings. Plus, it's so quick to put together, that you'll hardly believe it. Shall we start cooking?
If you're in search of convenient ‘lunch box' meals to take to work the next day, this recipe is worth a try.
Wondering if this dish can go meat-free? Absolutely! You can easily skip the sausage and toss in some cooked or canned chickpeas, or simply bulk it up with extra veggies.
One-pot sausage stew - Can I swap in different vegetables?
Certainly. Feel free to use whatever vegetables you fancy or have to hand. This recipe is quite versatile and leans towards a 'zero waste' approach, allowing you to cleverly utilise leftover veggies in your fridge. I've gone for onion, carrot, courgette, canned red beans, and green peas – staples in my kitchen. Just remember to consider the cooking times of different vegetables; those that cook quicker should be added towards the end of the process. They should turn out tender, but not mushy.
If you're in need of some inspiration for delightful yet uncomplicated dinners, do have a look at the list below. I'm confident there's something that will catch your interest.
- Tuna and sun-dried tomatoes spaghetti
- Chicken in mustard sauce | Oven baked
- Polish potato dumplings (kopytka) with vegetables
One-pot sausage stew
Ingredients
- 150 g sausage
- 1 onion
- 1 large carrot
- 1 small courgette
- ½ cup canned red beans
- ½ cup frozen peas
- 100 g small pasta
- 500 ml vegetable stock
- 3 tbsp tomato paste
- ½ tsp dried sweet paprika
- ½ tsp dried paprika
- ½ tsp marjoram
Instructions
- Heat a small amount of oil in a thick-bottomed pot. Toss in the finely chopped onion and the sliced sausage. Fry them gently over low heat, stirring now and then, until they turn golden brown. Then, stir through the marjoram and pepper.
- Meanwhile, thinly slice the peeled carrots and courgette into half-moons, and drain the canned red beans. Set them aside.
- Next, into the pot with the onion and sausage, add the chopped carrots, frozen green peas, small dry pasta, and tomato paste. Pour the broth over the top and give it a good stir to combine everything.
- Let it all simmer until the pasta is tender, which should take around 10 to 12 minutes. Just a few minutes before you're ready to serve, add the courgette and the canned beans to the pot. Serve it up hot and enjoy!
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