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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

30 Jan sausage stew

January can be cold, rough and long. We like to get through it by making it as delicious as possible. While we cut down on the sauce, cream and butter (well, okay – not the butter) we still love throwing a skillet pan full of sausages into the oven to see it coming out as a deeply comforting stew.

The success of this endearingly simple sausage stew is all down to the quality of your bangers. We picked up ours at one of our favourite Dublin butchers Ennis Butchers in Rialto, Dublin 8 which really helped add an extra layer of love to the finished dish. The preserved lemons are the second secret to success and you can find them in any Middle Eastern food or specialist food shop. They’re zingy and sweet and work so well with the sausages. And the third secret? Get the best, crusty bread you can lay your hands on – we love Dublin based Arún Bakery’s loaves of fluffy, crusty beautifully crafted bread.

what you need for a forkful of sausage stew for 2 to 3 people

Ingredients

6 amazing sausages

1 small onion

1 red chilli, de-seeded

2 cloves of garlic

About 600g of tinned tomatoes (about one and a half 400g tins)

1 tablespoon of muscovado sugar

3 sprigs of fresh rosemary

2 to 3 preserved lemons

Crusty bread to serve (we used Arun Bakery’s floury rosemary sourdough – amazing)

Parsley to serve

Method

Heat a drizzle of olive oil and a dollop of butter in a skillet pan on the hob. Cook the sausages for about 5 minutes until nicely browned.

Meanwhile finely slice the onions, chilli and garlic.

Remove the sausages from the pan and set aside.

Fry the onions, chilli and garlic for about 3 minutes in the pan in the leftover sausage juices – YUM.

Pour in the tinned tomatoes to the pan, add the sugar and mix well. Put the sausages back into the pan.

Slice the preserved lemons and arrange them around the sausages. Pick the leaves roughly from the sprigs of rosemary and scatter them around the pan.

Transfer to the oven and roast for 15 – 20 minutes at 200c/180c fan/gas mark 6. You want the sausages to be cooked through and for the tomato sauce to have a nice glossy sheen. And do bubbling beautifully.

Serve with crusty bread and freshly chopped parsley.

If you don’t have a skillet pan (we’re not all kinfolk, after all), you can start this stew in a pan and then transfer the stew to an oven-proof baking dish for the last 15 – 20 minutes of roasting. Or simply cook it all in the frying pan – we just like how the flavours come together after a roasting in the oven. Either way – you’ve got some serious comfort on your plate. 

Our sausage stew soundtrack comes from New Jersey’s Clams Casino – find the track Pull Me Down for free download here.

 

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6 Comments
  • Aaron D
    Posted at 02:28h, 31 January Reply

    Lovely, simple recipe. First time viewer here so thanks.

    WHERE did you get those sausages?

  • forkful
    Posted at 05:51h, 13 February Reply

    Thanks Aaron, so glad you enjoyed it. We picked up those sausages in the wonderful Ennis Butchers of Rialto, Dublin 8. We also love using Fallon & Byrne’s Merquez sausages or any of Jack McCarthy’s fat pork sausages. Yum!

  • Katy
    Posted at 12:27h, 14 February Reply

    Ive been following you guys for a while now & havent yet gotten round to making any of your beautiful dishes but I just whipped this up & its absolutely divine, so quick & easy & perfect for this wet & miserable day in Dublin. Thank you so much xx

    • forkful
      Posted at 20:16h, 18 February Reply

      Hi Katy – thank you so much for your comment. We’re so happy to hear that our stew made you happy on a yucky Dublin night. Thanks for taking the time to say hello :)

  • Carol
    Posted at 20:20h, 05 November Reply

    Just read about your site in the Irish Times magazine. It looks lovely. I love that you do food seasonally. Really looking forward to trying some of these beautiful dishes. I will be adding you to my feedly account. :)

  • forkful
    Posted at 18:17h, 27 November Reply

    Thanks so much for saying hello Carol, glad you are enjoying the recipes.

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