Edwina’s Sausage Ragout

Edwina’s Sausage Ragout. Oh my days, moreish ain’t the word (I’ve gone all

“Cockney Street” for some reason, because that’s how much we love this dish). This is my take on a recipe my mother in law regularly cooks for my kids - I have no idea where it’s from, or if it’s made up, but all I know is that she calls it “Sausage Ragout” and it’s delicious - all you need are good quality sausages, onions, garlic (my version, not hers), chopped tomatoes, tomato purée, oregano, parsley, stock and cream. Serve with pasta or mash, or add a can / pack of cooked green lentils 5 mins before the cooking process is done. Absolutely delicious. Full method on my stories. 

INGREDIENTS 

800g good quality sausages of your choice

2 tbsp sunflower oil

2 large onions, peeled and roughly chopped

4 garlic cloves, finely chopped

1 heaped tbsp oregano 

1 tbsp fresh parsley, finely chopped

2 cans chopped tomatoes

500ml chicken stock (stock cube, 500ml boiling water)

1 tbsp tomato purée 

100ml single cream

Good pinch black pepper (I find that there’s no need to add salt as the stock and sausages are salty enough, but up to you)

METHOD 

Preheat oven to 170C fan and cook as per pack instructions. 

Heat the olive oil in a large non-stick pan on a medium heat, turn heat down and soften onions for 10-15 mins until translucent and a little caramelised. Add garlic, stir for a min, then add the tomato purée and herbs, stir well, add chopped tomatoes, then the stock. Bring to the boil, then put the lid on and allow to reduce down on a high heat for 15-20mins. Once the sausages are cooked, slice into large chunks. Turn the heat right down for the sauce, add the cream, stir well, then add the sausages and stir and cook for a couple of mins. Garnish with finely chopped parsley before serving. 

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