Shallot & Sausage Stew

Serves 4

2 tbsp olive oil
100ml Red wine
500ml chicken stock
10 shallots, peeled & whole
8 sausages, cut into chunks
1 carrot, diced
2 garlic cloves, sliced thin
1 400g tin tomatoes
Salt & Pepper
1 tbsp dried parsley (or fresh)


In a large pot, cook the shallots & sausages in olive oil for 5 mins until shallots are soft and sausages are browned

Add the carrot and cook for 3 min

Add garlic

Add tomatoes 1/2 the wine, the stock and season to taste

Bring to the boil and simmer for 15 min

Add remaining wine

If you want a very wet mix you can add more stock. Personally I like it thicker and sticky but each to their own!

Check seasoning and add parsley

Serve with mashed potatoes or crusty bread