Equipment
Ingredients
Stew Base
- 400 g canned tomatoes
- 250 ml chicken stock
- 6 g dried red chili
- 6 g smoked paprika
- 2 garlic, grated
- 500 g potatoes, quartered
Protein and Legumes
- 15 ml vegetable oil
- 8 sausages
- 400 g kidney beans, drained
- 400 g butter beans, drained
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 665 kcal
- Protein
- 30 g
- Carbohydrates
- 54 g
- Fat
- 38 g
- Fiber
- 15 g
- Sugar
- 7 g
- Sodium
- 1824 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 71 mg
- Potassium
- 1843 mg
- Calcium
- 151 mg
- Iron
- 9.0 mg
- Magnesium
- 125 mg
- Phosphorus
- 434 mg
- Zinc
- 3.4 mg
- Vitamin A
- 80 mcg
- Vitamin C
- 29 mg
- Vitamin D
- 1.2 mcg
- Vitamin E
- 2.7 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 1.05 mg
- Riboflavin
- 0.48 mg
- Niacin
- 7.2 mg
- Folate
- 121 mcg
- Water
- 476 g
Sources: USDA FoodData Central
Method
Combine the canned tomatoes, chicken stock, dried red chili, smoked paprika, grated garlic, and quartered potatoes in a large saucepan.
Simmer the tomato and potato mixture uncovered for 15 to 20 minutes until the potatoes begin to soften.
Heat the vegetable oil in a frying pan over medium-high heat.
Add the sausages to the frying pan and brown them on all sides.
Transfer the browned sausages into the saucepan with the simmering vegetables.
Cover the saucepan with a lid and cook for 15 minutes at a gentle simmer until the sausages reach an internal temperature of 74°C (165°F).
Stir the drained kidney beans and butter beans into the stew.
Continue to simmer the stew for 10 minutes until the beans are heated through and the flavors are melded.
Chef's Notes
- For a richer flavor, consider using a good quality pork or a mixed meat sausage. Browning the sausages well in Step 4 is crucial for developing deep flavor in the stew.
- Don't overcrowd the pan when browning the sausages; cook them in batches if necessary to ensure they get a good sear rather than steaming.
- Taste and adjust seasoning before serving. A pinch of sugar can balance the acidity of the tomatoes, and a splash of Worcestershire sauce can add umami depth.
- For a thicker stew, you can mash a few pieces of potato against the side of the pot in Step 2 or 8, or stir in a cornstarch slurry at the end.
- Serve hot with crusty bread for dipping, or over mashed potatoes or rice for an even more substantial meal.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a saucepan over medium heat until steaming and sausages reach 74°C (165°F).
Troubleshooting
Stew is too watery
Cause: The lid was kept on during the initial potato simmer, preventing evaporation.
Fix: Mash a few potatoes or beans against the side of the pot to release starch and thicken the liquid.
Prevention: Ensure the lid is off during the first 15-20 minutes of cooking.
Cultural Context
Sausage stew, often referred to as 'bangers and mash' in a stewed form, is a hearty and comforting dish deeply rooted in British working-class cuisine. It evolved as an economical way to stretch simple ingredients like sausages, potatoes, and canned goods into a filling meal, perfect for a cold evening.
