Ingredients
- 1 pack Hellers Porter Beef Sausages
- 1 white onion roughly chopped
- 2 stalks of celery finely chopped
- 2 cloves garlic thinly sliced
- 50g butter
- 3 tbsp plain flour
- 1 tbsp tomato paste
- 1 tbsp Rum and Que Porter spice
- 2 carrots peeled and roughly chopped
- 6 baby Perla potatoes cut into half or thirds
- 4 silver beet leaves stalks removed and the leaves roughly chopped
- 500ml beef stock - we used fresh
- 3 sprigs thyme
- 1 bay leaf
- 1 tbsp worcestershire sauce
- 1 tbsp brown sugar
- Italian parsley roughly chopped to garnish
Method
- Preheat fan oven 180C
- Over medium heat add a dash of oil into a large stove and oven proof pot [or use a large fry pan and then transfer into an ovenproof pot with a lid to cook in the oven] and sear the sausages until evenly browned all over. Remove from the pot and roughly chop into large bite size pieces, meanwhile cook out the onions, celery and garlic for a few minutes then add the sausages back into the pot.
- Add 50g butter to the pot and allow to melt then sprinkle over the plain flour and stir to coat the sausages and onions. Allow the flour to cook out for a minute and then add the tomato paste, porter spice, celery, carrots, silver beet and potatoes. Stir in the beef stock, add the Worcestershire sauce, herbs and brown sugar and bring up to a gentle simmer
- Cover the pot with the lid and place into the oven for 45 mins
- Serve with crusty warm bread and butter and garnish with fresh Italian parsley