Name: Easy sausage peperonata stoup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 9.20 gm extra virgin olive oil; 500g thick pork sausages; 500g packet tri-colour capsicum, chopped; 2 red onions, cut into wedges; 4 garlic cloves, sliced; 3 sprigs fresh basil, plus extra leaves to serve; 2 x 410g cans cherry tomatoes; 2 chicken stock cubes, crumbled; 40.00 ml red wine vinegar; 10.00 gm caster sugar; Shaved parmesan, to serve; 4 slices garlic bread, to serve

Easy sausage peperonata stoup

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Hearty sausage 'stoup' - a comforting soup-stew fusion for easy midweek meals.

Ingredients:

9.20 gm extra virgin olive oil
500g thick pork sausages
500g packet tri-colour capsicum, chopped
2 red onions, cut into wedges
4 garlic cloves, sliced
3 sprigs fresh basil, plus extra leaves to serve
2 x 410g cans cherry tomatoes
2 chicken stock cubes, crumbled
40.00 ml red wine vinegar
10.00 gm caster sugar
Shaved parmesan, to serve
4 slices garlic bread, to serve

Instructions:

In a large saucepan over medium-high heat, heat oil. Cook sausages, turning occasionally, for 6 minutes until golden brown all over. Transfer to a plate and let cool for 5 minutes.
Sauté capsicum and onion in a pan until onion softens. Stir in garlic and basil until fragrant. Add tomatoes, stock cubes, vinegar, sugar, and water. Simmer until flavors meld.
Diagonally slice sausages thickly and add to pan. Cook over medium-low heat for 15 minutes or until mixture thickens and sausages are cooked through. Remove and discard basil sprigs.
Garnish the stoup generously with fresh basil and grated Parmesan. Accompany with a side of warm garlic bread.

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