Dracula Stew - Happy Halloween!

Ingredients List:

  • 16 pork sausages
  • Olive oil
  • 4 cloves garlic, peeled and chopped
  • 1-2 fresh red chillies, deseeded and finely chopped
  • 10 sprigs fresh thyme , leaves picked
  • 2 large red onions, peeled and roughly chopped
  • 1 red pepper, deseeded and roughly chopped
  • 1 yellow pepper, deseeded and roughly chopped
  • 1 green pepper, deseeded and roughly chopped
  • 400g tinned chopped tomatoes
  • 750ml chicken stock
  • One can of canelini beans
  • Salt & pepper
  • 2-3 heaped tablespoons plain flour
  • 1 tablespoon cider vinegar
  • 3 spring onions , trimmed and finely sliced



1. Put a splash of olive oil in a pan and let it heat up.
2. Add your sausages and let them cook away so they brown nicely on all sides. Once golden and crisp, take them out of the pan and put them on a plate to rest. Depending on your sausages, there may be a lot of fat left behind in the pan. You only want to keep about 4 tablespoons of it in the pan, so carefully pour any extra away. If you don’t have enough, just add a splash more olive oil.
3. Add your onion and peppers to the fat and fry on a medium heat for 10 to 12 minutes, stirring occasionally, until softened.
4. Stir in your garlic, chilli, thyme and spices and fry for another minute or two.
5. Stir in your flour and vinegar, and after a couple of minutes add your browned sausages, chicken stock and tinned tomatoes, using a wooden spoon to break them up a little.
6. Season with a nice big pinch of salt and pepper, stir, then bring to the boil and let it tick away for 15 minutes or so until you have a thick and delicious gravy.

Serve with a spoonful of rice on the side and sprinkle over some sliced spring onion, chopped parsley and any reserved celery leaves. Perfect for a spooktacular meal!

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