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!
White Basmati Rice - 100ml
Pork Sausages - 180g
Streaky Pork Bacon - 2 strips
Sliced Onions - 75g
Bell Pepper - 1
Fresh Thyme - 3g
Chicken Stock Sachet - 1
Sweet Mustard Sauce - 50ml
Italian-spiced Flour - 20ml
Sour Cream - 30ml
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!
White Basmati Rice - 200ml
Pork Sausages - 360g
Streaky Pork Bacon - 4 strips
Sliced Onions - 150g
Bell Pepper - 1
Fresh Thyme - 5g
Chicken Stock Sachet - 1
Sweet Mustard Sauce - 100ml
Italian-spiced Flour - 40ml
Sour Cream - 60ml
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!
White Basmati Rice - 300ml
Pork Sausages - 540g
Streaky Pork Bacon - 6 strips
Sliced Onions - 225g
Bell Peppers - 2
Fresh Thyme - 8g
Chicken Stock Sachets - 2
Sweet Mustard Sauce - 150ml
Italian-spiced Flour - 60ml
Sour Cream - 90ml
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!
White Basmati Rice - 400ml
Pork Sausages - 720g
Streaky Pork Bacon - 8 strips
Sliced Onion - 300g
Bell Peppers - 2
Fresh Thyme - 10g
Chicken Stock Sachets - 2
Sweet Mustard Sauce - 200ml
Italian-spiced Flour - 80ml
Sour Cream - 125ml
Woolies Products in this dish
