No image available
Member recipe

Spicey Sausage Stew

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by


Serves 4

Sausage stew with a kick.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 8 thick sausages cut into 3 segments
  • 3 carrots
  • 3 parsnips
  • 1 turnip
  • 1 red onion
  • 6 potatoes
  • 2 pork stock cubes or stock pots
  • 1 vegetable stock cube
  • 8 leaves of Fresh Parsley
  • 8 leaves of Fresh thyme
  • 3 tbsp Balsamic Vinegar
  • 3 tbsp Red Wine
  • 2 heaped tsp of Dijon Mustard
  • 2 tbsp tomato puree
  • 1 tbsp garlic puree
  • 1 1/2 pint water


    1. Peel potatoes and dice into four segments. Cut sausages into 3 segments. Add to large pot. Chop carrots, parsnips, turnip and onion then add to the pot. Heat a ring on the hob to 4.
    2. Mix balsamic vinegar, red wine, mustard, tomato and garlic puree in a mixing bowl until well blended. Add parsley and thyme and stir.
    3. Add the mixing bowl to the pot and stir to coat meat and vegetables. Add 1 pint of water with 1 pork stock cube and 1 vegetable stock cube.
    4. Put pot on heated hob ring and leave to cook for 1 hour stirring occasionally.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
21st Jun, 2010
Tasty and easy to do to! although I didnt premix the vinegar, wine, mustard etc, I just chucked it all in the pot and mixed there, seemed to work fine and saved on washing up! Will do again!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.