Smokey Pork Sausage and Chorizo Stew
with Cavolo Nero and Mushrooms
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
4 unit(s)
British Cumberland Sausages
(Contains Sulphites May contain Cereals containing gluten)
60 grams
Diced Chorizo
180 grams
Sliced Mushrooms
1 sachet(s)
Smoked Paprika
1 sachet(s)
Dried Oregano
1 unit(s)
Red Chilli
100 grams
Chopped Cavolo Nero
1 carton(s)
Passata di Pomodoro
10 grams
Chicken Stock Paste
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Slice the sausages into 1cm rounds. IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a large frying pan on medium-high heat with a drizzle of oil.
When hot, add the sausages, chorizo, and mushrooms, and fry until they begin to brown, turning occasionally, 5-6 mins.
Add the paprika and oregano, fry for 1 more min.
Meanwhile, halve the chilli lengthways, deseed, then finely chop.
Next, add the cavolo nero, passata, chicken stock paste, water for the sauce (see pantry).
Increase the heat to high, bring to a boil, stir.
Then reduce the heat slightly and simmer until thickened, 5-6 mins.
Once the stew has thickened, season with salt and pepper.
IMPORTANT: The sausages are cooked when no longer pink in the middle.
Share the smokey sausage and chorizo stew between your bowls.
Garnish with the chilli, careful - it is hot.
