Sausage and Root Vegetable Stew
Method
Heat 1 tablespoon of the oil in a casserole or large saucepan. Add the sausages (and/or chops) and brown them well over a medium heat – if you’re using chops, you might need to do this in 2 batches. Transfer them to a dish.
Pour the cider or wine into the casserole and stir to deglaze, scraping to release any bits of caramelised meat from the base of the pan. Pour the pan juices into the dish with the sausages (and/or chops).
Heat another 1–2 tablespoons of oil in the casserole, add the onions, leek and celery and cook gently for 10 minutes or so, until softened.
Then return the sausages (and/or chops) to the casserole with
their juices and add the celeriac, potatoes and parsnip. Tuck in the bouquet garni, season with salt and pepper and add enough water to almost cover everything. Bring to a very gentle simmer.
Cook uncovered, or partially covered, very gently over a low heat (or with the lid on in the oven preheated to 140°C/Gas Mark 1) for about 1 hour, until everything is tender.
Take out the bouquet garni and check the seasoning. The potatoes should have started to break down and thicken the liquor a little. If not, just mash some of the vegetables against the side of the dish with a fork. Scatter over some chopped parsley, if you like, and serve.
Ingredients
- 2–3 tablespoons rapeseed or olive oil
- 6 good sausages, cut into large chunks, or 4 pork chops (or 4 of each)
- 1 glass of dry cider or white wine
- 2 onions, chopped 1 leek, sliced
- 2 celery stalks, chopped
- ¼–½ celeriac, cut into chunky cubes
- 2 medium floury potatoes, such as King Edward, Maris Piper or Desiree, peeled and cut into chunky cubes
- 1 large parsnip, cut into chunky cubes
- 1 bouquet garni (a bay leaf, 2 sprigs of thyme and some parsley stalks, tied together with string)
- 1 tablespoon chopped parsley (optional)
- Sea salt and freshly ground black pepper
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