This was inspired by a capsicum and potato stew I have made before, combined with a wish to try some of the goat sausages FH Alphie bought back from Totally Local. It made way too much for two people (even though I only used 6 sausages), so I upped the sausages to 8 for the recipe, and that will still leave more than enough sauce for four people.
FH Alphie rates it: 8/10
Capsicum & sausage stew
- 8 (or two per person) good quality sausages
- 1tbs olive oil
- 2 onions, finely sliced
- 2-3 cloves garlic, crushed/finely diced
- 2 red capsicums, seeded and cut into strips
- 2x 400g cans diced tomatoes
- 2 medium potatoes, peeled & diced
- salt & pepper
In a large (preferably non-stick) pan, heat the olive oil over medium-high heat. Brown the sausages, then remove and drain on paper towel. Add the garlic & onion to the pan (you might need to get rid of some of the oil first, if your sausages were particularly fatty), and cook over medium heat until soft. Add the capsicum and cook for a few minutes until jut soft.
Stir in the tomatoes and half a can of water, and bring to the boil. Add the diced potato, and top with the sausages. Make sure the potatoes are fully submerged in the sauce, and leave to simmer (lid off) for 15-20 minutes, or until the potatoes are cooked through.
Serve with crusty bread to mop up the sauce, and something green - we had steamed beans, but a simple salad would be good.