A wonderful one pot stew – meaty sausages, mild acidic mustard, sweet apples, and a creamy texture. The seasoning is mainly based on herbs and sausages.
Sometimes, Sausages.
Most of the recipes here are meat-free, yet I occasionally buy processed meat like sausage. When making stew, a little bit of meaty flavour create a big difference. In this case, the lemony flavour of the sausages is especially matched with the acidity of French mustard.
Add Any Vegetables You Like
When it comes to vegetables, you can use whatever you like. Most vegetables can be used together, as long as they are not too watery, such as lettuce. I think root vegetables such as potato, carrot; fruit vegetables like squash; and cruciferous vegetables like cauliflower will work too.
I learned this one pot stew here.
Ingredients
Serves 2
- 100 g organic lemony herbs sausages, chopped
- 1 small onion, sliced
- ½ shallot, sliced
- 100 g mushroom, sliced
- ½ apple, peeled, cored and diced
- 1 small carrot, diced
- 100 g frozen beans
- 70 g lentils (mung dal)
- 1 bay leave
- 2 tbsp dried or frozen mixed herbs
- 300 ml hot water
- ½ tsp vegetable bouillon powder
- 3 tbsp crème fraîche
- 1 tbsp French mustard
- salt and pepper to taste
How To Make Sausage, Lentil and Apple Stew
- Heat some oil in a big pan, sauté onions and shallot until fragrant. Then add the sausage, pan-sear until brown and set aside.
- Stir in the mushrooms and apples, sauté until the mushrooms softened. Add carrot, beans and lentils, again sauté for a further minute. Pour in the hot water and add the bouillon powder, bay leave and mixed herbs. Return back the sausages, cover with a lid, simmer for 15 mins.
- By now, the water should be absorbed by the lentils, and the apple almost dissolved. Add the crème fraîche and mustard, mix well. Have a taste and adjust. Serve hot with couscous, mashed potato, bread or rice.
