IvanEats recipe
Beetroot and Sausage Stew
Cooking for
4
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Ingredients
For the Stew
For the Caramelized Apples
Method
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!
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