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Grilled sausages with capsicum, onion & potato stew

Method

  • Preheat oven to 220°C fan forced (240°C normal).
  • Toss the potatoes in oil and seasonings in a baking tray and cook in the oven until golden brown and tender.
  • At the same time, heat a little fresh oil in a large heavy-bottomed pan and gently saute the garlic and onion until reasonably tender.
  • Add the capsicums and gently cook for about 5 mins until softish, continually stirring.
  • Then add ½ cup stock with the parsley, seasonings and balsamic. Mix well and gently cook for 10-15 mins, adding more stock if needed.
  • Blanch the sausages in simmering water until firm to the touch. Drain well, slice in half lengthways and cook on a ridged grill (or BBQ).
  • When ready, toss the potatoes in the capsicum mixture.
  • To serve, spoon a bed of the stew on individual plates and top with the sausages and a dollop of mustard.

Ingredients

  • olive oil
  • 8 chats (baby potatoes), halved or quartered
  • sea salt & freshly ground pepper
  • 2 garlic cloves, crushed
  • 1 red onion, cut into wedges
  • 1 each small red, yellow & orange capsicum, cored, seeded & cut into strips
  • 1-2 cups chicken stock
  • 1 tbsp chopped Italian (flat leaf) parsley
  • a splash of balsamic vinegar
  • 4-8 sausages
  • seeded mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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