It’s the most flavourful fry-up turned into a sensational stew for dinner, Chef! Salty bacon is fried with pork sausage, silky onion & bell peppers. These are drenched in sweet mustard sauce with fresh thyme and cooked with a rich stock. Add the sour cream for creaminess and dish up deliciousness.
Savoury Pork Sausage Stew
Savoury Pork Sausage Stew
with basmati rice
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chicken
- Chicken Stock Sachet
- Chicken Stock Sachets
- Fresh Thyme
- Italian-spiced Flour
- Pork Sausages
- Sliced Onion
- Sliced Onions
- Sour Cream
- Streaky Pork Bacon
- Sweet Mustard Sauce
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
READY THE RICE
Boil the kettle. Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUSAGES & BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). In the final 2-4 minutes, add the bacon strips and fry until crispy, 1-2 minutes per side. Remove from the heat and rest in the pan for 5 minutes. Remove from the pan, and slice the bangers and roughly chop the bacon. Set aside.
BETTER TOGETHER
Boil the kettle. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the sliced onions and the diced pepper until brown and softening, 4-5 minutes. Add the rinsed thyme, the Chicken stock, the sweet mustard sauce, and 100ml of boiling water. Whisk in the flour mixture and simmer until thickening, 3-4 minutes (shifting occasionally). When the sauce has thickened, discard the thyme sprigs and remove from the heat. Mix through the sour cream, add the sliced bangers and chopped bacon and combine.
GRAB A PLATE
Serve up the steaming rice and top with the flavourful Pork stew. Dig in, Chef!
READY THE RICE
Boil the kettle. Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUSAGES & BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). In the final 2-4 minutes, add the bacon strips and fry until crispy, 1-2 minutes per side. Remove from the heat and rest in the pan for 5 minutes. Remove from the pan, and slice the bangers and roughly chop the bacon. Set aside.
BETTER TOGETHER
Boil the kettle. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the sliced onions and the diced pepper until brown and softening, 4-5 minutes. Add the rinsed thyme, the Chicken stock, the sweet mustard sauce, and 200ml of boiling water. Whisk in the flour mixture and simmer until thickening, 3-4 minutes (shifting occasionally). When the sauce has thickened, discard the thyme sprigs and remove from the heat. Mix through the sour cream, add the sliced bangers and chopped bacon and combine.
GRAB A PLATE
Serve up the steaming rice and top with the flavourful Pork stew. Dig in, Chef!
READY THE RICE
Boil the kettle. Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUSAGES & BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). In the final 2-4 minutes, add the bacon strips and fry until crispy, 1-2 minutes per side. Remove from the heat and rest in the pan for 5 minutes. Remove from the pan, and slice the bangers and roughly chop the bacon. Set aside.
BETTER TOGETHER
Boil the kettle. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the sliced onions and the diced pepper until brown and softening, 5-6 minutes. Add the rinsed thyme, the Chicken stock, the sweet mustard sauce, and 300ml of boiling water. Whisk in the flour mixture and simmer until thickening, 4-5 minutes (shifting occasionally). When the sauce has thickened, discard the thyme sprigs and remove from the heat. Mix through the sour cream, add the sliced bangers and chopped bacon and combine.
GRAB A PLATE
Serve up the steaming rice and top with the flavourful Pork stew. Dig in, Chef!
READY THE RICE
Boil the kettle. Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUSAGES & BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). In the final 2-4 minutes, add the bacon strips and fry until crispy, 1-2 minutes per side. Remove from the heat and rest in the pan for 5 minutes. Remove from the pan, and slice the bangers and roughly chop the bacon. Set aside.
BETTER TOGETHER
Boil the kettle. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the sliced onions and the diced pepper until brown and softening, 5-6 minutes. Add the rinsed thyme, the Chicken stock, the sweet mustard sauce, and 400ml of boiling water. Whisk in the flour mixture and simmer until thickening, 4-5 minutes (shifting occasionally). When the sauce has thickened, discard the thyme sprigs and remove from the heat. Mix through the sour cream, add the sliced bangers and chopped bacon and combine.
GRAB A PLATE
Serve up the steaming rice and top with the flavourful Pork stew. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Savoury Pork Sausage Stew?
The preparation time for Savoury Pork Sausage Stew with basmati rice is between 20 and 25 minutes.
What is the total time required to make Savoury Pork Sausage Stew with basmati rice?
The total time required to make Savoury Pork Sausage Stew with basmati rice is between 20 and 25 minutes.
How many servings does Savoury Pork Sausage Stew provide?
4 servings
What are the main ingredients in Savoury Pork Sausage Stew?
Bell Pepper, Bell Peppers, Chicken, Chicken Stock Sachet, Chicken Stock Sachets, Fresh Thyme, Italian-spiced Flour, Pork Sausages, Sliced Onion, Sliced Onions, Sour Cream, Streaky Pork Bacon, Sweet Mustard Sauce, White Basmati Rice
What is the nutritional information of Savoury Pork Sausage Stew?
Calories: 1120, Carbs: 121 grams, Fat: grams, Protein: 49.6 grams, Sugar: 19.2 grams, Salt: 2944 grams
How do I prepare Savoury Pork Sausage Stew?
GRAB A PLATE: Serve up the steaming rice and top with the flavourful pork stew. Dig in, Chef! BETTER TOGETHER: Boil the kettle. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the sliced onions and the diced pepper until brown and softening, 4-5 minutes. Add the rinsed thyme, the chicken stock, the sweet mustard sauce, and 200ml of boiling water. Whisk in the flour mixture and simmer until thickening, 3-4 minutes (shifting occasionally). When the sauce has thickened, discard the thyme sprigs and remove from the heat. Mix through the sour cream, add the sliced bangers and chopped bacon and combine. SAUSAGES & BACON: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). In the final 2-4 minutes, add the bacon strips and fry until crispy, 1-2 minutes per side. Remove from the heat and rest in the pan for 5 minutes. Remove from the pan, and slice the bangers and roughly chop the bacon. Set aside. READY THE RICE: Boil the kettle. Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Savoury Pork Sausage Stew?
Bell Pepper, Bell Peppers, Chicken, Chicken Stock Sachet, Chicken Stock Sachets, Fresh Thyme, Italian-spiced Flour, Pork Sausages, Sliced Onion, Sliced Onions, Sour Cream, Streaky Pork Bacon, Sweet Mustard Sauce, White Basmati Rice
How many calories does Savoury Pork Sausage Stew have?
1120 calories
How much fat content does Savoury Pork Sausage Stew have?
grams
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