Cozy Sausage Ale Stew

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.




15 Mins

Cook Time

60 Mins



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.

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