Caherbeg sausage stew with fresh tomatoes

Clodagh Rogers transforms simple ingredients into a sublime sausage supper in this tempting and tasty stew
By Clodagh McKenna
Caherbeg sausage stew with fresh tomatoes
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 1 tbsp olive oil
  • 8 pork sausages, good quality
  • 1 onions, diced
  • 1 bay leaves
  • 2 clove garlic, roughly chopped
  • 115 ml dry white wine
  • 1 kg tomatoes, crushed
  • 1 pinches black pepper


1. Heat the oil in a heavy bottomed pan over medium heat. Add the sausages and cook for 8-10 minutes, until golden brown. 2. Add the onion, and bay leaves and continue to cook until the onions are soft and translucent. 3. Add the garlic and cook for about 1 minute. Add the white wine, and continue cooking until reduced, about 2 minutes more. 4. Add the tomatoes, cover and cook, stirring often, for about 30 minutes, until the sauce has thickened. Season to taste with salt and freshly ground black pepper. 5. Serve with potatoes.

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