Description
This hearty stew combines flavorful herby sausages with caramelized onions, leeks, and mushrooms, all simmered in rich Breton cider. Perfect for cozy dinners, it’s both comforting and satisfying.
Ingredients
Scale
- Olive oil
- 6 good-quality herby sausages
- Knob of unsalted butter
- 1 large onion, sliced
- 1 leek, sliced
- 5 garlic cloves, finely sliced
- 200g chestnut mushrooms, halved
- 15g plain flour
- 2 teaspoons Dijon mustard
- 500ml cider (ideally Breton cider)
- ¼ bunch tarragon or parsley, chopped
Instructions
- Brown sausages: Heat a large heavy-bottomed pan or casserole dish over medium heat. Add a splash of olive oil and brown the sausages on all sides. Remove sausages from the pan.
- Sauté vegetables: Add butter to the pan and melt. Add onion, leek, garlic, and mushrooms. Cook for 8 minutes, stirring regularly, until caramelized.
- Make roux: Add flour and mustard to the pan. Stir for 1 minute to coat.
- Add cider and sausages: Gradually add cider, stirring to avoid lumps. Return sausages to the pan along with any juices. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Season and add herbs: Season with salt and freshly cracked black pepper. Add chopped tarragon or parsley just before serving.
Notes
- For a richer flavor, use high-quality sausages with herbs.
- This stew pairs well with crusty bread for dipping.
- Prep Time: 15 mins
- Cook Time: 30 minutes
- Category: main course
- Method: Stovetop
- Cuisine: french
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg