Ingredients
Scale
For the Stew
- 1 onion, chopped
- 2 garlic cloves, thinly sliced
- 3–4 sage leaves
- 600 g (21 oz) salsiccia or other flavorful
- sausages
- 3 tbsp cooking oil
- 500 g (18 oz) beetroot, peeled and cut into wedges
- 1 tbsp brown sugar
- 1 dl (⅓ cup + 1 tbsp) white wine
- 1 large potato, peeled and cut into bite-sized cubes
- 4 dl (1 ⅔ cups) chicken stock
- 1 tbsp balsamic vinegar
- Salt (to taste)
For the Caramelized Apples
- 2 tbsp sugar
- 1 tbsp butter
- 2 apples, cut into wedges
- 1 dl (⅓ cup + 1 tbsp) clementine or orange juice
- 1 cinnamon stick
Instructions
For the Stew
- Heat oil in a frying pan and sear the sausages until golden brown. Set aside.
- Add the onion and brown sugar to the pan. Cook until caramelized and golden. Add garlic and sage, frying until fragrant.
- Pour in the white wine, season with salt, and reduce by half.
- Add the beetroot and fry for a minute. Cover and simmer on low heat for 10–15 minutes.
- Add the chicken stock, potato, and balsamic vinegar. Cover and simmer for another 10 minutes.
- Return the sausages to the pan with their juices. Simmer on low heat for 30 minutes, removing the lid for the last 10 minutes to reduce the liquid.
For the Caramelized Apples
- In a separate pan, melt the sugar over medium heat. Stir in the butter once melted.
- Add the apple wedges and stir to coat. Pour in the clementine juice and add the cinnamon stick.
- Simmer, stirring occasionally, until the apples soften and the caramel thickens.
- Serve the stew with caramelized apples and enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour