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–+ servings
Smoky Sausage Stew

Smoky Sausage Stew

Discover the rich flavors of Smoky Sausage Stew, a comforting dish perfect for any occasion. Easy to make and packed with spices, it’s a must-try recipe!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 units smoked sausages (Montbéliard or Toulouse style)
  • 4 units ripe tomatoes, diced or 400g canned crushed tomatoes
  • 2 units onions, thinly sliced
  • 3 units garlic cloves, minced
  • 1 small piece fresh ginger, grated (about 2 cm)
  • 2 tablespoons olive oil
  • 1 teaspoon turmeric
  • 1 teaspoon paprika or chili powder adjust to taste
  • 1 sprig thyme
  • to taste salt and pepper
  • white rice for serving

Equipment

  • Large skillet or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Start by boiling the sausages in a pot of water for about 10 minutes.
  2. Let the sausages cool slightly before slicing into thick rounds.
  3. Heat olive oil in a large skillet or Dutch oven over medium heat.
  4. Add the sausage slices and cook until golden brown, about 5 minutes, then remove and set aside.
  5. Sauté the onions in the same skillet until translucent.
  6. Stir in the garlic and grated ginger, cooking for another minute.
  7. Toss in the diced tomatoes, turmeric, paprika, and thyme; let it simmer gently for 10 minutes.
  8. Return the sausages to the skillet, season with salt and pepper, and let the stew simmer for another 10 minutes.
  9. Serve your Smoky Sausage Stew piping hot alongside fluffy white rice.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

For a healthier option, use turkey or chicken sausages instead of pork. This dish reheats beautifully; make it ahead for meal prep! Garnish with fresh herbs or a sprinkle of chili for extra flair. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months, keeping the rice separate.
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