Spicy Sausage Stew
- 500ml / 2 cups vegetable broth (or 1-2 bouillon cubes)
- 225g / 1/2 pound falukorv or mild sausage, sliced
- 115g / 1 chorizo sausage, sliced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 tablespoons tomato puree
- 1 large red bell pepper, chopped
- 2 tablespoons chopped fresh herbs (thyme, basil and oregano)
- Salt and pepper to taste
- Optional: balsamic vinegar
1. Slice the Swedish falukorv sausage, which translates to 'Falu sausage', into bite-sized pieces and set aside.
2. Heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium heat, roughly 325°F (165°C).
3. Add 1 medium chopped onion and sauté until softened, about 5 minutes.
4. Add 100g (3.5 oz) sliced chorizo sausage and cook until browned, breaking up the meat with a spoon as it cooks.
5. Add 1 medium chopped red bell pepper and cook for an additional 2-3 minutes.
6. Stir in 200ml (6.8 fl oz) vegetable broth, 100g (3.5 oz) tomato puree, and 20g (0.7 oz) chopped fresh herbs like parsley, thyme, or oregano. Bring the mixture to a simmer.
7. Add the falukorv sausage pieces to the skillet and stir to combine. Reduce heat to low, roughly 275°F (135°C), and let simmer for 10-15 minutes or until the sausages are cooked through.
8. Season the stew with salt, pepper, and a splash of balsamic vinegar, if desired. Serve hot, garnished with additional fresh herbs if you like.
- skillet
- cutting board
- knife
- spoon
- measuring cups
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