Recipe & Words by Karen Swan

It was a throw together whatever’s left in the fridge kind of night.

I also had a jar of this in my cupboard that I wanted to use

I was pleasantly surprised with the end result!

Ingredients:

500g sausages – mine where lamb & rosemary

2 T olive oil for cooking the snags

1 brown onion – diced

3 garlic cloves – diced

1 red capsicum – diced

1 sweet potato – peeled and diced

1 bunch kale – shredded

1 400g tin chopped tomatoes

1 tin white beans

1/2 cup vegetable stock

2 T Mrs H.S Balls Chutney (or similar)

salt and pepper

Method:

Heat the oil in a heavy based pot and brown the sausages (whatever you do, don’t miss this step or your stew will look like it has strange, grey lumps floating in it……not appetising!)

Remove the sausages and keep aside.

Add the garlic and onions and saute until soft.

Add the sweet potato and capsicum and cook for a few minutes to coat them in the onion-y, sausage-y oils.

Add the snags back into the pot along with the tomatoes and stock.

Bring to the boil.

Reduce heat to low and simmer for about 30 minutes or until the sweet potato is cooked and the sausages cooked through.

At the 20 minute mark, stir through the drained beans and the kale and let it wilt in the last 10 minutes of cooking.

Season to taste

Serve hot with crusty bread and an extra glug or two of Mrs Balls.