© J Sainsbury plc 2020
Cauldron vegan Italian sausage stew
A warming dish full of Mediterranean flavours, this stew is sure to warm your heart and brighten your day
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Ready in 44 minutes
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Cooking time 32 minutes
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Prep time 12 minutes
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Serves 3
Ingredients
- 300g Cauldron vegan sausages
- 2 tbsp oil
- 300g baby potatoes, halved & boiled
- 1 red onion, thinly sliced
- 1 clove garlic, crushed
- 1 tsp Italian herbs
- 200g tinned cherry tomatoes
- 100g ready roasted red peppers, drained & thinly sliced
- 25g black olives, sliced
- Basil leaves, roughly torn
Method
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1
Pre-heat the oven to 200°C/ 400°F/Gas Mark 6 or Fan 180°C. Brush Cauldron sausages with half of the oil and cook on the middle oven shelf for 20 minutes
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2
Meanwhile bring a pan of water to the boil and cook the potatoes for 12-14 minutes or until soft.
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3
Pre-heat the remaining oil in a saucepan and cook the onion for 5-7 minutes or until softened. Add the garlic and herbs and continue to cook for a further 1 minute.
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4
Add the tomatoes and peppers to the pan and simmer gently for 6 minutes.
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5
Drain the potatoes and add them to the pan along with the sausages then simmer gently for 5 minutes. Season to taste. Scatter over the olives and torn basil leaves.
