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This delicious and easy Italian sausage stew with lentils is the perfect comfort food dish for windy autumn days. Just stay indoors with a blanket on the sofa and enjoy this delicious stew!
Italian sausage stew
The original recipe for this delicious dish is from BBC Goodfood. It’s not changed a whole lot as it’s pretty good as it is. The only difference is probably that I served the Italian sausage stew with mashew potatoes. I like it with baked potatoes but using potato puree with a stew is definitely my favorite way of eating it.
Obviously another thing you’re gonna need for this Italian sausage stew is – as the name would suggest – Italian sausages! Now you can usually find Italian flavored sausages in the stores but you can use any kind of sausage you like. The Italian flavors work really well here but I would make it with any kind of sausage really.
Stew season
While this dish is absolutely perfect for the autumn and winter season, I would actually eat it in summer too. I can be weird that way. And why not? We have plenty of rainy (autumn-like) days here in the summer, so no need to wait for winter to come around!
For this dish I used puy lentils which are easy to use and go really well with this Italian sausage stew recipe. You don’t need a lot, it’s a mere three tablespoons, but you can increase the amount if you want. Keep in mind that if you do add more lentils you might want to increase the total amount of liquid as well. Just keep an eye on things and if it is getting too dry add some more wine or stock.
If you love a good stew, try these as well:
Italian sausage stew with lentils
Ingredients
- olive oil
- 4 pork sausages Italian flavored
- 1 onion chopped
- 1 clove clove crushed
- 1 pinch chili flakes
- 2 carrots diced finely
- 2 sticks celery cut into small dice
- 4 sprigs rosemary needles only and chopped finely
- 400 gr tomatoes tinned
- 300 ml white wine Using chicken stock is also fine
- 3 tbsp puy lentils
- Mashed potatoes for serving
How to make the Italian sausage stew
- Cook the whole sausages in a little more olive oil in a large pan until browned all over. Take the sausages out of the pan then add the onions and garlic and cook until softened.
- Add the chilli (if using) carrot and celery, then cook for 5 minutes. add 2/3 of the rosemary, all of the tomatoes, wine or stock and lentils. Slice each sausage diagonally into 4 thick chunks then add back to the pan. Simmer with a lid almost covering for about 30 minutes, or until the lentils are tender.
- The stew is best served with creamy potato puree but baked potatoes will be delicious too!
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
