Sausages With Mushroom and Olives Recipe - With Wine Match

Quick to prepare and packed with flavour, this sausage stew will work well with smooth, medium-bodied earthy reds with red fruit flavours. Try Sangiovese for starters.
Ingredients
1 LARGE BROWN ONION

1 RED OR YELLOW BELL PEPPER

450G PACK OF SAUSAGES

1 TSP SUNFLOWER OIL

2 TSP DRIED OREGANO

2 GARLIC CLOVES, SLICED OR CRUSHED

1 TSP PAPRIKA
400G CAN CHOPPED TOMATOES

200ML BEEF STOCK

100G PITTED BLACK OLIVES IN BRINE

500G PACK CHESTNUT MUSHROOMS, THICKLY SLICED

MASHED POTATOES, PASTA OR COOKED LENTILS, TO SERVE

Recipe Method

1. Heat oil in a pan and add the onions, fry until golden brown. Remove and set aside.


2. Cut the sausages into meatball-size pieces. Heat a large pan and fry sausage pieces until golden all over.


3. Add the onions, pepper, oregano, paprika and garlic, fry for 1 min, add the tomatoes, stock, olives and mushrooms.


4. Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little.


5. Serve with mashed potato, pasta or lentils.



Wine Match

An earthy medium bodied red would pair brilliantly with our Sausages with Mushrooms and Olives recipe. Our suggestion would be Sangiovese.


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