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Adam Liaw’s sausage sizzle stew

Adam Liaw
Adam Liaw

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Sausage sizzle meets stew in this one-pot recipe.
Sausage sizzle meets stew in this one-pot recipe.William Meppem

Sausages braised in a simple onion gravy spiked with a little tomato sauce – what could be simpler? If you prefer, serve with potatoes or rice instead of bread.

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Ingredients

  • 25g butter

  • 8 good-quality sausages

  • 4 large brown onions, thickly sliced

  • 2 tbsp plain flour

  • 2 tbsp tomato sauce

  • 500ml beef stock

  • dressed salad greens, to serve

  • crusty French bread, to serve

Method

  1. Step 1

    Heat a casserole dish over medium
    heat and add half the butter and the
    sausages. Fry the sausages for about
    8 minutes, turning frequently, until
    lightly browned. Remove from the
    pan and set aside. Add the remaining
    butter and the onions and reduce the
    heat to low.

  2. Step 2

    Fry the onions for about 30 minutes,
    stirring every 5-6 minutes. When they
    start to caramelise, increase the heat to
    medium and add the flour, stirring to
    combine with the onions.

  3. Step 3

    Add the tomato sauce and beef
    stock and stir to combine. Return the
    sausages to the pot and bring to a
    simmer. Simmer uncovered for about
    15 minutes until the sausages are
    cooked through and the sauce thick.
    Season with freshly ground black
    pepper and serve with dressed salad
    greens and crusty French bread.

Adam’s tip: Good sausages are an underrated shortcut in home cooking. You can buy quality mass-produced sausages, but I prefer to get mine from my local butcher.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-sausage-sizzle-stew-20230504-p5d5mg.html