Summer Sausage Stew with Giant Couscous

Description:

This hearty and flavorful stew combines the rustic charm of summer sausage with fresh vegetables and the satisfying chewiness of giant couscous. It’s a one-pot wonder, perfect for a comforting weeknight meal or a casual weekend gathering.

Why You’ll Love This Recipe:

Easy One-Pot Meal: Minimal cleanup, maximum flavor. Everything cooks together in one pan, making it a breeze for busy weeknights.
Versatile and Adaptable: Easily customize the vegetables to your liking or what you have on hand.
Comforting and Flavorful: The combination of savory sausage, sweet tomatoes, and aromatic spices creates a warm and satisfying dish.
Giant Couscous Perfection: The giant couscous adds a delightful texture and absorbs all the delicious stew flavors.
Perfect for a Crowd: This recipe scales up easily, making it a great option for feeding a larger group.

Introduction

As a food blogger and cookbook author, I am always on the lookout for recipes that are both delicious and approachable. This Summer Sausage Stew with Giant Couscous is exactly that – a culinary gem that delivers big on flavor without requiring hours in the kitchen.

I love this recipe because it transforms simple ingredients into something truly special. The summer sausage, with its smoky, savory profile, adds a depth of flavor that elevates the entire dish. Paired with the sweetness of ripe cherry tomatoes, the richness of passata, and the earthy notes of fennel and oregano, it’s a symphony of flavors that will tantalize your taste buds.

The giant couscous is the perfect complement to the stew, providing a satisfying chewiness that absorbs the flavorful broth. It’s a substantial and comforting meal that will leave you feeling nourished and satisfied. Plus, it’s all cooked in one pot, which means less cleanup and more time to enjoy your meal!

This recipe is more than just a list of ingredients and instructions; it’s an invitation to create a memorable culinary experience. Feel free to experiment with different vegetables, herbs, or spices to make it your own. The most important thing is to have fun and enjoy the process.

Ingredients:

2 tablespoons olive oil
10 good-quality summer sausages, thick pork sausages (Morrisons Market Street or similar), cut into 1-inch thick pieces.
1 large red onion, finely sliced
2 medium courgettes, sliced into ½-inch thick discs
2 red bell peppers, sliced into strips
2-3 cloves garlic, thinly sliced
2 teaspoons fennel seeds
1 teaspoon dried oregano
420g (15oz) cherry tomatoes, halved if large
430g (15oz) jar Italian passata with peppers (or plain passata)
600ml (2 ½ cups) chicken or vegetable stock
300g (1 ½ cups) giant couscous
Fresh parsley, chopped, for garnish
Salt and freshly ground black pepper to taste

Preparation:

Step 1: Sear the Sausage:

Heat 1 tablespoon of olive oil in a large, deep frying pan or Dutch oven over medium heat. Add the sliced summer sausage and cook for 5-7 minutes, turning occasionally, until golden brown and slightly crisp on all sides. This step is crucial for developing a rich, savory flavor that permeates the entire stew. Remove the sausage from the pan and set aside on a plate. Reserve the flavorful rendered fat in the pan.

Step 2: Sauté the Aromatics:

Add the remaining 1 tablespoon of olive oil to the pan, along with the sliced red onion and a pinch of salt. Cook over medium heat for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. The salt helps to draw out the moisture from the onion, allowing it to soften and sweeten without burning.

Step 3: Add the Vegetables and Spices:

Stir in the sliced courgettes, red peppers, and garlic. Season with salt and pepper. Cook for another 5-7 minutes, stirring frequently, until the vegetables are slightly softened and fragrant. Adding the vegetables in stages ensures that they cook evenly and retain their texture. The garlic should be fragrant but not burnt. Sprinkle in the fennel seeds and dried oregano, stirring to coat the vegetables. Cook for another minute, allowing the spices to bloom and release their aromatic oils.

Step 4: Simmer the Stew:

Add the cherry tomatoes, passata, and chicken or vegetable stock to the pan. Return the seared summer sausage to the pan. Season generously with salt and pepper. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the sausages are cooked through and the vegetables are tender. Simmering allows the flavors to meld together, creating a rich and complex broth. Adjust seasoning to your liking.

Step 5: Cook the Couscous:

Remove the lid from the pan and sprinkle the giant couscous evenly over the stew. The stew should be quite liquid at this stage, as the couscous will absorb a significant amount of liquid during cooking. Stir well to ensure that the couscous is submerged in the broth. Reduce the heat to very low, cover the pan tightly, and cook for 15-20 minutes, or until the couscous has plumped up and softened. Avoid stirring the couscous during cooking, as this can make it sticky.

Step 6: Serve and Garnish:

Once the couscous is cooked, fluff it gently with a fork. Taste and adjust the seasoning as needed. Serve the Summer Sausage Stew hot, garnished with freshly chopped parsley.

COOKING Rating:

Ease of Preparation: Easy
Flavor Complexity: Medium
Cooking Time: Medium
Kid-Friendly: Yes (adjust spice level as needed)

Serving Suggestions:

Serve hot as a main course.
Pair with a side of crusty bread for dipping into the flavorful broth.
Serve with a dollop of plain yogurt or sour cream for added richness.
For a heartier meal, add a handful of spinach or kale during the last few minutes of cooking.

Tips:

Sausage Selection: Choose a high-quality summer sausage for the best flavor. Look for sausages that are made with natural ingredients and have a good balance of savory and smoky flavors.
Vegetable Variations: Feel free to substitute or add other vegetables to the stew, such as mushrooms, carrots, or zucchini.
Spice Level: Adjust the amount of fennel seeds and dried oregano to your liking. You can also add a pinch of red pepper flakes for a bit of heat.
Stock: Chicken stock adds a richer flavor to the stew, but vegetable stock works just as well for a vegetarian option.
Couscous Consistency: If the couscous becomes too dry during cooking, add a little more stock or water to the pan. If it’s too wet, remove the lid and cook for a few more minutes to allow the excess liquid to evaporate.
Make-Ahead: This stew can be made ahead of time and reheated. The flavors will actually deepen and improve over time.

Prep Time:

20 minutes

Cook Time:

45 minutes

Total Time:

65 minutes

Nutritional Information:

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 650-750 per serving
Protein: Approximately 30-40 grams per serving
Sodium: Approximately 800-1000 mg per serving

Conclusion

This Summer Sausage Stew with Giant Couscous is a testament to the fact that delicious food doesn’t have to be complicated. With a few simple ingredients and a little bit of love, you can create a meal that is both satisfying and memorable. Whether you’re cooking for your family or entertaining guests, this recipe is sure to impress. So, gather your ingredients, put on some music, and get ready to enjoy the magic of cooking. Happy cooking!

Q&A About This Recipe:

Q1: Can I use regular couscous instead of giant couscous?

A1: While you can use regular couscous, the texture and overall experience will be different. Giant couscous provides a chewier, more substantial bite that complements the stew beautifully. Regular couscous cooks much faster and can become mushy if overcooked in the stew. If you do use regular couscous, add it during the last 5-7 minutes of cooking, and keep a close eye on it to prevent overcooking. You might also need less stock, so start with a smaller amount and add more as needed.

Q2: I don’t have passata with peppers. Can I use something else?

A2: Absolutely! If you don’t have passata with peppers, you can use plain passata and add a roasted red pepper (either jarred or homemade) that has been finely diced. Alternatively, you can use crushed tomatoes or even tomato sauce, but you might want to add a pinch of sugar to balance the acidity. Passata simply adds a lovely smooth texture and concentrated tomato flavor, so any good-quality tomato product will work as a substitute.

Q3: Can I freeze this stew?

A3: Yes, this stew freezes well. However, the texture of the couscous might change slightly after freezing and thawing. To minimize this, cool the stew completely before transferring it to freezer-safe containers. When reheating, add a little extra stock or water if needed to restore the desired consistency. For best results, consume within 2-3 months.

Q4: I’m vegetarian. Can I adapt this recipe to be meat-free?

A4: Absolutely! To make this recipe vegetarian, simply replace the summer sausage with a vegetarian sausage alternative or leave it out altogether. You might want to add some smoked paprika to the stew to compensate for the smoky flavor of the sausage. You could also add some roasted vegetables like butternut squash or sweet potatoes for extra heartiness and flavor. Be sure to use vegetable stock instead of chicken stock.

Q5: Can I add any other vegetables to this stew?

A5: Definitely! This stew is very versatile, and you can easily add other vegetables to your liking. Some great additions would be mushrooms, carrots, celery, zucchini (in addition to the courgettes), spinach, kale, or even peas. Add root vegetables like carrots and celery at the same time as the onions to ensure they cook through. Leafy greens like spinach and kale should be added during the last few minutes of cooking so they don’t become overcooked and mushy. Get creative and use what you have on hand!