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Smoky Pork Sausage and Chorizo Stew

Smoky Pork Sausage and Chorizo Stew

Smoky Pork Sausage and Chorizo Stew

with Cavolo Nero and Mushrooms

Recipe Development TeamPublished on November 10, 2023

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Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.

Tags:

Lower Carb

•Lower Carb

•Spicy

Allergens:

Sulphites

The quantities provided above are averages only.

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.

Total25 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

4 unit(s)

British Cumberland Sausages

(Contains: Sulphites May contain traces of: 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

Energy (kJ)2011 kJ

Energy (kcal)481 kcal

Fat26.4 g

of which saturates9.4 g

Carbohydrate25.5 g

of which sugars9.7 g

Dietary Fibre6.6 g

Protein34.5 g

Salt5.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

Cooking Instructions and Tips

Prep the Produce

1

Slice the Cumberland sausages into 1cm rounds. IMPORTANT: Wash your hands and equipment after handling raw meat.

Fry the Sausages

2

Heat a large frying pan on medium-high heat with a drizzle of oil.

When hot, add the sausages, diced chorizo and mushrooms, then fry until they begin to brown, turning occasionally, 5-6 mins.

Add the smoked paprika and dried oregano, fry for 1 min more.

Prep

3

Meanwhile, halve the red chilli lengthways, deseed, then finely chop.

Simmer the Stew

4

Next, add the cavolo nero, passata, chicken stock paste and the water (see pantry).

Increase the heat to high, bring to a boil, stir.

Simmer the Stew

5

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.

Serve

6

Share the smoky sausage and chorizo stew between your bowls.

Garnish with the red chilli.

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