A cross between a soup and a stew, this hearty sausage 'stoup' is the perfect addition to your midweek menu.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •   2 teaspoons extra virgin olive oil
    •   500g thick pork sausages
    •   500g packet tri-colour capsicum, chopped
    •   2 red onions, cut into wedges
    •   4 garlic cloves, sliced
    •   3 sprigs fresh basil, plus extra leaves to serve
    •   2 x 410g cans cherry tomatoes
    •   2 chicken stock cubes, crumbled
    •   2 tablespoons red wine vinegar
    •   2 teaspoons caster sugar
    •   Shaved parmesan, to serve
    •   4 slices garlic bread, to serve

Method

1. Heat the oil in a large saucepan over medium-high heat. Cook sausages, turning, for 6 minutes or until browned all over. Transfer to a plate. Cool for 5 minutes.
2. Add capsicum and onion to pan. Cook, stirring, for 5 minutes or until onion softens. Add garlic and basil. Cook for 1 minute or until fragrant. Add tomatoes, stock cubes, vinegar, sugar and 11/4 cups water. Bring to a simmer.
3. Thickly slice sausages diagonally. Add to pan. Reduce heat to medium-low. Cook for 15 minutes or until mixture thickens and sausages are cooked through. Remove and discard basil sprigs.
4. Top stoup with extra basil and parmesan. Serve with garlic bread.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/easy-sausage-peperonata-stoup/UMn7cxnW?r=recipes/sausagerecipes&c=9b68d69e-2711-445b-8087-66061c71a108/Sausage%20recipes