Make a hearty sausage stew with Mutti Polpa, Triple Concentrated Tomato Paste, crispy potatoes, dill and sour cream for a rich, comforting meal.
4 people
1
Boil un-peeld potatoes until tender but firm, approximately for 10 minutes. Preheat the oven to 200°.
2
Drain the potatoes and let them cool. When the potatoes are cool enough to handle, cut them in quarters and season with salt and pepper.
3
Roast in the preheated oven for 15 minutes, then turn the oven to a broil/grill setting and finish the potatoes until crisp for 1-2 minutes longer. Watch carefully to avoid burning the potatoes.
4
Heat a large casserole over a medium-high heat, add bacon, fry quickly until the fat is golden brown and then set asides.
5
Heat 1 tablespoon of oil in another casserole, add the onion, garlic, rosemary and cook over a medium heat for 10-15 minutes until soft.
6
Add the sausages and cook for 3 minutes strirring. Add the wine to the casserole and let evaporate, then stir in the passata, triple concentrated, beef stock, bay leaves, sausages and bacon. Bring to a simmer, cover and cook gently for about 30 minutes until the sausages are done and the sauce has reduced.
7
Remove and discard the bay leaves, taste and if it’s necessary, season with salt and pepper. Serve the stew with potatoes, sour cream and sprinkle with fresh dill.
This sausage stew combines juicy sausages, smoky bacon, red wine and herbs in a deeply savoury tomato sauce. Served with crisp roasted potatoes, sour cream and fresh dill, it is the kind of generous dish made for cooler days and relaxed dinners.
Mutti Polpa Finely Chopped Tomatoes gives the stew body and a rich tomato texture, while Mutti Triple Concentrated Tomato Paste adds extra depth and intensity. Together, they create a full-bodied base that stands up beautifully to the sausages, bacon and beef stock.
Instead of cooking everything in one pot, the potatoes are roasted separately until golden and crisp. That contrast makes this sausage and potato stew especially satisfying: tender sausage and rich tomato sauce on one side, crunchy potatoes on the other.
