Slow Cooker Sausage Stew

This Slow Cooker Sausage Stew is a hearty and comforting dish that the whole family will enjoy.

Course Slimming World Recipes

Cuisine British

Prep Time 1

Cook Time 8

Total Time 9

Servings

Calories 214kcal

Author Michelle Ordever

Ingredients

2 large red bell peppers
2 large yellow bell peppers
Low-calorie cooking spray
12 frozen Slimming World Syn-free Chorizo-style Sausages or Slimming World Syn-free Pork Sausages defrosted
2 large onions halved and thinly sliced
½ tsp dried red chili flakes
4 large garlic cloves thinly sliced
250 g passata tomato sauce
2 tsp dried mixed herbs
1 400g can chickpeas, drained and rinsed
1 Tbsp balsamic vinegar
Salt and pepper
200 g sugar snap peas
20 g fresh basil chopped

Instructions

Slow Cooker
Blacken the bell peppers - see Notes for instructions. Then chop and add to the slow cooker pot.
Cut the defrosted sausages into thirds.
Spray a large frying pan with cooking spray and brown the sausages over medium heat for a few minutes.
Transfer the sausages to the slow cooker pot
Add the onions, chili flakes, garlic, passata, dried mixed herbs, chickpeas, balsamic vinegar to the pot. Add salt and pepper to taste, and stir.
Place the lid on top and cook on low for 8 hours, or on high for 4 hours.
One hour before the end of cooking, stir in the sugar snap peas.
Just before serving, stir in some chopped basil, reserving a little for garnish.
Oven
Follow directions 1 - 5 as in the slow cooker method, but use a casserole dish with a lid instead of the slow cooker pot.
Place the lid onto the casserole dish and cook in a preheated oven (200C/400F/Gas 6) for 1 hour.
Add the sugar snap peas about 10 minutes from the end of cooking.
Just before serving, stir in some chopped basil, reserving a little for garnish.
Stove Top
Blacken the bell peppers - see Notes for instructions. Chop and set aside.
Spray a large lidded frying pan, or saucepan with cooking spray and cook the onions and chili flakes over low heat with a splash of water. Cook for about 10 minutes until the onions have softened.
Cook the sausages according to the pack instructions.
Add the garlic, roasted peppers, passata, herbs, chickpeas and 4 tablespoons of water to the softened onions and simmer for 5 minutes. Stir in the balsamic vinegar, and add salt and pepper to taste.
Cut the sausages into thirds and stir into the stew with the sugar snap peas and some of the chopped basil, reserving a little for garnish.
Cook for a further 5 minutes and serve.

Notes

Slimming World Syns per serving: FREE when Food Optimising.

This is an Extra Easy SP recipe.

How To Blacken Bell Peppers

Preheat grill/broiler to high. Place peppers on a tray and place under the grill for 20 minutes or until the skins are black and blistered, turning every 5 minutes. OR:
Preheat oven to the highest temperature. Place peppers on a tray and place in the oven 30-40 minutes or until the skins are black and blistered, turning once or twice during cooking. OR:
If you have a gas hob place whole peppers directly on the flame and cook for 10-15 mins, turning often, until completely charred.
To remove the skins, place the hot peppers into a either a large food bag and seal, or into an airtight container with a lid. Leave to cool down enough so that you can handle them, and then with your hands, you can easily peel away and discard the skin, stalk, and seeds.
Use as required in the recipe.

Nutrition