Adam Liaw’s sausage and rosemary stew
This casserole of sausages braised in beer and stock makes a great one-pot meal.
Ingredients
1 tbsp vegetable oil
12 beef sausages
25g butter
2 medium onions, finely diced
1 stick celery, finely diced
4 carrots, 1 finely diced, 3 cut into large chunks
salt and pepper, to season
3 tbsp plain flour
1 cup beer
500ml beef stock
1 tbsp dark soy sauce (or gravy powder)
3 sprigs rosemary
3 large potatoes, cut into large chunks
Method
Step 1
Heat a large casserole dish over medium heat and add the oil. Fry the sausages for a couple of minutes until lightly browned but not cooked through. Remove from the pan.
Step 2
Add the butter, onion, celery and diced carrot, season with salt and pepper and fry for 8 minutes until fragrant and softened. Add the flour and fry for 2-3 minutes until the flour starts to brown.
Step 3
Add the beer, beef stock, soy sauce, rosemary, potatoes and carrot chunks, then enough water to just cover the vegetables. Season well and simmer for 10 minutes, then return the sausages to the pot and simmer for a further 25 minutes – covered for the first 10 minutes, then uncovered until the stew has thickened. Stand for at least 10 minutes before serving.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
