Sausage stew

Sausages can be incredibly tasty! Here is a recipe for a wonderful stew with two kinds of sausages that warms the soul! Feel free to visit my blog for a complete list and amount of ingredients. Can easily be made vegetarian.

Sausages have been considered “cheap” food literally, but you can make an excellent stew out of the “cheap” sausage! The situation we are in with Corona means that you have to be content with what you have at home and not rush to the store to refill all the time. This recipe came from what I simply had in the fridge.

You can vary it based on what you have at home. Chili sausage with garlic is good to have in the casserole – then I happened to have barbecue sausage (Roslagsgrill (a locally produced sausage in Sweden)) ordinary barbecue sausage but slightly firmer and tastier than regular barbecue sausage. It is beneficial if one of the sausages is tastier than the other.

If you happen to have wine at home, you can use a splash – otherwise, an ordinary bouillon dissolved in water before you add it works just as well. Here I also use paprika puree that we always have at home – it is not a disaster if you do not have it at home – in that case, just take more tomato puree.

A significant advantage of this dish is that it can be ready at the same time as the potatoes. If you chop and prepare everything, put on the potatoes, the stew will be prepared simultaneously as the potatoes meaning that it takes just about 30 minutes.

Ingredients for 4 large portions
270 grams of chili and garlic sausage – (9,52 oz). (3 pcs.) The spices
220 grams (7.76 oz) of ready-made Kidney beans (you can take other kinds of beans that you have at home) 0.5 teaspoons ground cumin
355 grams (12,52 oz) of chopped fresh tomatoes (approx. 3 medium-sized tomatoes) 1 teaspoon smoked paprika powder
10 pieces. small tomatoes 1 teaspoon thyme
100 grams (3,52 oz)of red pepper in strips 1 teaspoon turmeric
1 onion well chopped 1 teaspoon salt
1 carrot cut into small pieces 2 ml black pepper
2 stalks celery chopped well 3 – 4 tablespoons tomato puree
3 garlic cloves 2 tablespoons paprika puree
1 chicken bouillon dissolved in 5 dl(2 cups) hot (boiled water) You can take another kind of bouillon, broth you have at home. 1 bay leaf
Some parsley for garnish.


  1. Peel and chop the onion. Wash and peel the carrot and chop it into smaller pieces. Do the same with the celery; set aside.
  2. Wash and chop the tomatoes roughly, set aside.
  3. Chop or squeeze the garlic, set aside.
  4. Wash the pepper and cut it into strips, set aside.
  5. Rinse the beans thoroughly and set aside.
  6. Measure all the seasoning and set aside.
  7. Boil 0.5 liters (2 cups) of water and dissolve the chicken bouillon – set aside.
  8. Cut the sausage into smaller pieces. I removed the skin on the chili sausage – it’s a matter of taste – you can use the sausage as it is.
  9. Heat a heavy-duty saucepan and pour in a little cooking oil.
    Pour in onion, carrot, and celery – fry for about 5 minutes. Add the garlic and continue frying for another minute.
  10. Add the sausage pieces and fry for about 2 minutes.
  11. After 2 minutes, add crushed or chopped tomatoes, paprika strips, whole small tomatoes, beans,
  12. Season with the spice mixture, add bay leaves, tomato puree, and paprika puree.
  13. Pour on the broth. Bring it to a boil. Lower the heat and simmer until the potatoes are ready. (15 – 20 minutes.

Serve with mashed potatoes, pasta or just serve it as it is with some bread.

Turn this to a vegetarian dish by replacing the meat sausage with a vegetarian sausage.



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