Sausage and pepper stew

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Bursting with flavour, this stunning yet simple recipe makes a fabulous brunch or lazy lunch dish. Serve with warm, crusty bread.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef, or veal. The casing is traditionally made from animals’ intestines – sheeps’ intestines for small sausages such as chipolatas, pigs’ intestines and ox intestines for larger sausages. Today, however, natural casings are often replaced by collagen, cellulose, or even plastic casings, especially in the case of industrially manufactured sausages. Some forms of sausage, such as sliced sausage, are prepared without a casing.


500  g red and green peppers

675 g spicy sausages (Italian garlic sausage, Merguez or Toulouse sausage)

400 g tomatoes, skinned and roughly sliced

150 ml hot water

45 ml / 3 tbsp chopped fresh flat leaf parsley

chopped fresh thyme, to garnish

75 ml / 5 tbsp olive oil

5 ml / 1 tbsp dried oregano

salt and ground black pepper, to taste


Halve and seed the peppers and cut them into quarters. Heat the olive oil in a large, heavy pan, add the prepared peppers and sauté them over a medium heat for 10 – 15 minutes until they start to brown.

Meanwhile, slice the sausage into bitesize chunks (you can keep them whole, too). Then carefully tip the hot olive oil into a frying pan.

Add the sausages and fry them briefly, turning them frequently, to get rid of the excess fat but not to cook them. As soon as they are brown, remove from the pan with a slotted spoon and drain on kitchen paper.

Add the tomatoes, sausage and oregano to the peppers. Stir in the water and season with salt and pepper, then cover the pan and cook gently for about 30 minutes. Mix in the chopped parsley, garnish with the thyme and serve piping hot.