These days, it’s getting very tiresome challenging thinking up dishes that Artie and Bea will actually eat! They were such good eaters as babies but with each new day (now 5 and 3) they get more picky. I persist in serving them decent meals with varied tastes and textures and ingredients, but I do now try and think ahead to make something more suitable for their palette every now and then.
God, the veggies dilemma. I need some veggies, as does my husband, so I can’t leave them out. No, I REFUSE to leave them out. But every now and them I try to cater a dish to their tastes – mainly so I can have an enjoyable meal without getting peeved at them. But also to try and help grow them into healthy human beings. I try and squeeze a few small diced veggies up that I think they may accept, like the carrot in this recipe. The beans add protein and at least I know they’ll eat beans – all varieties in fact, which is brill.
Sausages. What would we actually do without them?? But they are getting a bad press at the moment, along with bacon. Surely, isn’t it about moderation? Don’t eat bacon sandwiches every day (DAD!); ideally, try not to feed your kids sausages and chips every night. But once or twice a week is fine – and a bacon sandwich at the weekend or a few slices of streaky with pancakes and maple syrup – it’s what we live for in this house!
Enough rambling. Here’s how I made my sausage stew. Oh, I did mine in my faithful friend the Instant Pot, but of course you can make yours in a normal pan (it’ll just take a little longer). The times below are for a normal casserole pan, not pressure cooking. If pressure cooking then brown sausages, do the rest and simply pressure cook for 7 minutes.
Feel free to add other veg, maybe diced sweet potato, or sweetcorn? I served my stew with creamy mash (I put way too much butter, milk, and creme fraiche in but it was SO good!).
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
2 tablespoons of olive oil
8 thick pork sausages
1 onion, diced
2 or 3 carrots, diced
3 cloves garlic, crushed
1 tin of chopped tomatoes
1 tin of mixed beans
1 small glass of red wine (optional)
2 tablespoons of tomato puree
1 beef stock cube (made into a paste with water first if pressure cooking)
Salt and pepper
- Brown sausages in a hot pan. Remove and set aside.
- Add onions, garlic and carrots. Soften for 5 minutes.
- Pop the sausages back into pan. Tip in glass of red wine. Let it sizzle a bit.
- Now the drained beans and tomatoes. Crumble beef stock cube in. Mix well. Pop lid on and simmer for 10 minutes or so. (If pressure cooking, make a paste from stock cube to avoid sticking to bottom, and pressure cook for about 7 minutes).
- Meanwhile make your mash.
- Serve. Try not to look desperate (in fact, go for nonchalant) as your angels tuck in. Inwardly whoop when they love it.