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Sausage and bean stew with mustard mash

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings


  • 1.1kg brushed potatoes, peeled, roughly chopped
  • 2/3 cup milk
  • 1 tablespoon wholegrain mustard
  • 2 tablespoons olive oil
  • 16 (about 560g) beef chipolata sausages
  • 1 large red onion, cut into thin wedges
  • pinch dried chilli flakes
  • 2 garlic cloves, crushed
  • 1 teaspoon fennel seeds, crushed (optional)
  • 400g can cherry tomatoes in tomato juice
  • 1 tablespoon chopped fresh thyme leaves
  • 400g can borlotti beans, drained, rinsed
  • 2/3 cup coarsely chopped fresh flat-leaf parsley leaves


  • 1
    Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 15 minutes or until tender. Drain (see note). Transfer to a large heatproof bowl. Mash potato. Add milk and mustard. Beat with a wooden spoon until smooth and creamy. Season with salt and pepper. Cover to keep warm.
  • 2
    Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add sausages. Cook, turning for 5 minutes or until browned all over. Transfer to a plate. Heat remaining oil in pan. Add onion, chilli, garlic and fennel, if using. Cook, stirring, for 5 minutes or until onion has softened.
  • 3
    Add tomato, thyme and 1 cup cold water. Bring to the boil. Reduce to medium-low. Simmer, stirring occasionally, for 10 minutes. Add sausages and beans. Simmer for 5 minutes or until sausages are cooked through. Stir in half the parsley. Serve with mash and top with remaining parsley.

Source: taste.com.au


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