This is one of those recipes that I didn't consider putting here until Mr NQN's repeated requests for it and insistence that it was worthwhile convinced me otherwise. To me, it was a stew and I didn't think people wanted stews that were simple to make but they were indeed something that people were after. The fact that my recipe for Beef and Beer Stew was so popular and stumbled upon repeatedly was a testament to that. This recipe is one that I call the Happy Husband Maker. If the Beef and Beer stew was a Marriage Maker, this is the Part II. How to have a Happy Husband.
This is great as it's a real storecupboard freezer meal. I always have sausages in the freezer on standby and they're more often than not Italian ones. The rest can really be from the pantry as you can see so it makes for a great emergency meal.
The quantity that this makes is enough for 4 or for as we like to have it, for the two of us over two nights for dinner. It's very versatile, sometimes I prefer to use cannellini beans or whatever vegetables I may have or are in season (zucchini added in at the end works well too). You could also do this in a pressure cooker or slow cooker. The black olives are essential though so please don't forget these, they provide a saltiness and a texture to this that is wonderful. I confess that I do sometimes make this without them if I don't happen to have them.
So tell me Dear Reader, what's your Significant Other's most requested meal?
Italian Sausage Stew
An Original Recipe by Not Quite Nigella
1 large onion, chopped
2 cloves garlic thinly sliced
1 tablespoon oil
3-4 Italian sausages
1x425g tinned chopped tomatoes
3 large carrots, chopped diagonally
3 cups chicken or beef stock
1/4 cup chopped black olives
1 cup Pearl Couscous (or orzo/risoni)
Parsley to serve
Step 1 - In a large saucepan fry sausages on medium heat until browned on the outside. Remove from pan and drain on a paper towel. Then add oil and fry onion and garlic until onion is translucent. Add carrots, tomatoes, stock and black olives. Chop sausages into bite sized pieces and add these too. Simmer for low heat with the lid on for 30 minutes stirring occasionally (I've even left this without stirring and it has been fine).
Step 2 - Add pearl couscous and simmer on low heat for another 10 minutes. Test for seasoning, if it needs some salt and pepper add it (usually it does benefit from some). Serve with pasta, rice or with some lovely bread to soak up the juices.