How to Make Mutti Sausage Stew and Potatoes
This is a great winter warmer dish
- Serves: 4
- 8 sausages
- 50g bacon chopped
- 1 onion chopped
- 125ml red wine
- 1 tbsp Mutti triple concentrated
- 500ml Mutti polpa
- 150ml beef stock
- 1 bay leaf
- 1 garlic clove
- Fresh rosemary
- Fresh dill
- Olive oil
- 5 big potatoes
- 4 tbsp sour cream
For the potatoes, preheat the oven to 200C. Boil unpeeled and uncut potatoes until tender but firm, approximately for 10 minutes. Drain the potatoes and let them cool. When the potatoes are cool enough to handle, cut them in quarters and season with salt and pepper.
Roast in the preheated oven for 15 minutes and then grill the potatoes until crisp for one to two minutes longer. Watch carefully to avoid burning the potatoes.
For the stew, heat a large casserole over a medium-high heat, add bacon, fry quickly until the fat is golden brown and set aside.
Heat one tablespoon of oil in another casserole, add the onion, garlic, rosemary and cook over a medium heat for 10–15 minutes until soft. Add the sausages and cook for three minutes, stirring. Add the wine to the casserole and let it evaporate, then stir in the passata, triple concentrated, beef stock, bay leaves, sausages and bacon.
Bring to a simmer, cover and cook gently for 30 minutes or until the sausages are cooked and the sauce is reduced. Remove and discard the bay leaves, taste and if it’s necessary, season with salt and pepper.
Serve the stew with potatoes, sour cream and sprinkle with fresh dill.