Creamy Sausage Stew
with Rice and Broccoli
This creamy sausage stew is bound to be a crowd-pleaser. It's served with fluffy rice and broccoli florets to cover all nutritional bases. You can even cater for mushroom haters by serving them separately. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
500
Pork Sausage
(Contains Sulphites, Cereals containing gluten)
2
Echalion Shallot
1
Garlic Clove
1
Chestnut Mushrooms
1
Broccoli
1
Chives
4
Cardamom Pod
300
Basmati Rice
1
Chicken Stock Pot
200
Peas
1
Creme Fraiche
(Contains Milk)
Not included in your delivery
600
Water for the Rice
150
Water
Nutritional information
Utensils
Instructions
Slice open the sausage and remove the meat (discard the skin). Break into roughly 2cm pieces. (Remember to wash your hands after handling raw meat!) Put a small splash of oil in a frying pan on medium-high heat. Add the sausage meat and fry for 10-12 mins, turning occasionally. You want it to brown, but nice and gently. Once cooked, transfer to a plate (no need to wash the pan).
Put a large saucepan of water with a pinch of salt on to boil for the broccoli. Halve, peel and slice the shallot into thin half moons. Peel and grate the garlic (or use a garlic press). Cut the chestnut mushrooms into thin slices. Cut the broccoli into florets (small trees!). Finely chop the chives.
Pop the cardamom pods in another large saucepan with the water for the rice (amount specified in the ingredient list). Add a pinch of salt and the basmati rice and bring to a boil. Pop on a lid, reduce the heat to low and cook for 10 mins. After 10 mins, remove the pan from the heat. Leave the lid on and set aside for a further 10 mins. The rice will finish cooking in its own steam.
Meanwhile, add the mushrooms to the (now empty) frying pan. Cook for 5 mins then add the shallot. Cook until the shallot is soft and caramelised, another 5 mins. Add the garlic and cook for 1 minute more. TIP: If the kids don't like mushrooms, fry them in a another pan and serve them separately for those who do. Add the water for the stew (amount specified in the ingredient list) and the chicken stock pot. Stir to dissolve.
Return the sausage pieces to the pan and add the peas. Lower the heat to medium. Simmer for 5 mins then stir in the crème fraîche. Bring the stew back to a boil, then remove from the heat. Stir in the chives, taste and add salt and black pepper if you feel it needs it.
Add the broccoli to your pan of boiling water. Cook for 4 mins then drain in a colander. Remove the cardamom pods from your rice and fluff it up with a fork. Serve some rice with a helping of creamy sausage stew on top and the broccoli alongside. Enjoy!
