OUR RECIPES
Cozy Sausage Ale Stew
OUR RECIPES
Cozy Sausage Ale Stew
Think classic beef stew with a twist: beef is swapped for our Original Smokies, the golden gravy is lighter from the addition of chicken stock, and we add some unusual and flavourful veggies in this comforting dish.
1 tbsp olive oil
4 Schneiders® Original Smokies, sliced
2 small onions, sliced
1 small celery root, peeled and cut into chunks
⅓ cup all-purpose flour
2 cloves garlic, finely chopped
½ tsp freshly ground black pepper
¼ tsp ground caraway seeds
Pinch salt
1 cup ale or other dark beer
2 parsnips, peeled and cubed
225 g oyster mushrooms, torn into pieces
3 cups sodium-reduced chicken stock
1½ tbsp cider vinegar
½ bunch Swiss chard, roughly chopped
1 tbsp chopped parsley
Heat olive oil in large Dutch oven over medium-high heat. Cook sausage until lightly browned, about 4 minutes. Add onions, cook until golden-brown and softened, about 5 minutes. Add celery root, flour, garlic, pepper, caraway and salt. Cook, stirring, until fragrant, about 30 seconds. Stir in ale, scraping up any brown bits. Cook until reduced by half, about 3 minutes.
Add parsnips, oyster mushrooms, and the stock; bring to boil. Partially cover; reduce the heat to low. Gently simmer for 40 minutes.
Stir in vinegar, Swiss chard and parsley. Remove from heat and let stand until greens are tender and wilted, about 3 minutes.
