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Hénaff sausage stew

Hénaff sausage stew

4

Easy

15 mn +40 mn cooking

Ingredients

  • 3 large Hénaff Fresh Sausages
  • 150g button mushrooms.
  • 150g carrots.
  • 300g tomato pulp.
  • 1 onion.
  • Rapeseed oil.
  • Salt and pepper.

Preparation

  1. Peel the carrots and cut into thin strips.
  2. Peel and slice onion.
  3. Clean and salt the mushrooms.
  4. Brown the Hénaff sausages in a hot pan for 15 minutes without piercing them. Turn regularly. Set aside for later use.
  5. Sauté onion, carrots and mushrooms in oil for 5 minutes.
  6. Slice the sausages and place in a sauté pan with the tomato pulp.
  7. Season with salt and pepper.
  8. Cover and simmer for 5 minutes.
  9. Transfer the vegetables to the sauté pan with the sausages and continue with the cooking juices, still covered, for 10 minutes.
    Serve piping hot in small gratin dishes.

Product used

Nature

Tip

If you want to make slices (for a savory lentil dish, for example), sear the Hénaff sausage before slicing. You’ll be able to cut it more easily, and it’ll bring the good taste of roasted meat to your dish.

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