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French Recipes
Sausage Stew

Sausage Stew

with a Crunchy Goat's Cheese Topping and Garlic Ciabatta

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3.1 / 4 Ratingout of 133 ratings
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This sausage and cannellini bean stew pushes all our autumnal comfort food buttons. It's hearty and filling and would be fantastic on its own. At HelloFresh we always want to go one better so André has raised it to the next level with a creamy-crunchy goat's cheese topping. Enjoy!

Tags:Family Box
Allergens:GlutenSulphitesMilk
Preparation Time45 minutes
Difficulty levelLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

8 unit(s)

Toulouse Sausage

(ContainsGluten, Sulphites)

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

2 unit(s)

Ciabatta

(ContainsGluten)

2 tin(s)

Cannellini Beans

60 grams

Cheddar Cheese

(ContainsMilk)

50 grams

Panko Breadcrumbs

(ContainsGluten)

1 roll(s)

Goat's Cheese

(ContainsMilk)

1 unit(s)

Chicken Stock Pot

2 unit(s)

Tomato Passata

1 bag(s)

Baby Spinach

Not included in your delivery

3 tbsp

Olive Oil

200 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3653 kJ
Energy (kcal)873 kcal
Fat46.0 g
of which saturates18.0 g
Carbohydrate55 g
of which sugars9.0 g
Protein49 g
Salt6.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Oven dish
Bowl
Cutting board
Grater
Knife
Strainer
Aluminum Foil
Baking Tray
Serrated Knife
Spoon
Instructionsarrow up iconarrow up icon
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Brown the Sausage
Brown the Sausage
1

Preheat your oven to 180°C. Put a splash of oil in a large ovenproof pan on medium heat. When hot, add the sausages and brown all over, turning frequently, 10 mins. TIP: If you don't have an ovenproof pan, use a normal frying pan and then transfer to an ovenproof dish before your stew goes under the grill.

Do the Prep
Do the Prep
2

Halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (or use a garlic press). Drain the cannellini beans in a colander and rinse under cold water. Grate the cheddar cheese into a small bowl and add the panko breadcrumbs. Season with black pepper and set aside. Slice the goat's cheese into eight rounds.

Bake the Ciabatta
Bake the Ciabatta
3

Halve the ciabatta lengthways and put on a baking tray, cut-side up. Put half the garlic in another small bowl and add the olive oil (amount specified in the ingredient list). Season with salt and black pepper. Mix well, then spoon over the cut-side of the ciabatta. Pop your baking tray on the top shelf of your oven and bake for 12 mins. When done, remove from the oven and wrap in foil to keep warm.

Simmer the Stew
Simmer the Stew
4

When the sausages are nicely browned, add the onion to the pan and cook until soft, 3 mins. Add the remaining garlic and cook for one minute more. Next, add the chicken stock pot, tomato passata and cannellini beans. Pour in the water (amount specified in the ingredient list), stir to combine and simmer until reduced by half, about 10 mins.

Wilt the Spinach
Wilt the Spinach
5

Preheat your grill to high. When the sauce in your stew has reduced by half and is nice and thick, stir in the baby spinach and cook until completely wilted, 2 mins. Check the seasoning and add some salt and black pepper if you like.

Grill the Topping
Grill the Topping
6

Remove your sausage stew from the heat (if you need to transfer it to an ovenproof dish, do so now) and lay the goat's cheese slices on top. TIP: If the children don't like goat's cheese, leave it off one side. Sprinkle over the cheesy breadcrumbs, then pop under the grill until the top is golden brown and crunchy, 2-3 mins. Serve in deep bowls with a side of garlic ciabatta. Bon appétit!