Celeriac and Kale Sausage Stew



Standard Supplier 16th October 2014

Celeriac and Kale Sausage Stew

Celeriac and Kale Sausage Stew in association with Bisto.

Number of portions: 10
Prep time: 20 minutes
Cooking time: 30 minutes

During British Sausage Week, both celeriac and kale are at their best. This recipe incorporates both and particularly showcases the delicate flavour of the celeriac.


  • 30ml Olive oil
  • 1.7kg Pork sausages (size 8’s - 3 per portion)
  • 200g Bacon lardons
  • 400g Onions (sliced)
  • 500g Celeriac (peeled and chopped into 2cm pieces)
  • 3 Garlic cloves (crushed)
  • 1 Sprig thyme (or a pinch of dried thyme)
  • 30g Tomato purée
  • 200ml Red wine
  • 1000ml Bisto Chicken Bouillon (made as instructions)
  • 10ml Worcestershire sauce
  • 80g Dijon mustard
  • 2 Bay leaves
  • 200g Curly leafed kale (stripped from stalks and shredded)
  • 400g Canned cannellini beans (rinsed and drained)
  • Sea salt and freshly ground black pepper
  • 50g Bisto Gravy Granules


1. In a large heavy based sauté or saucepan, fry the sausages and lardons in the olive oil for 5 minutes, then remove from the pan and place to one side.
2. In the same pan, gently cook the onions for 5 minutes then add the celeriac and cook for a further 3 minutes, stirring frequently.
3. Add the garlic, thyme and tomato purée, stir well and cook for 2 more minutes.
4. Pour in the red wine, bouillon, Worcestershire sauce, mustard and bay leaves, then stir well.
5. Bring the contents of the pan to a simmer, return the sausages and bacon to the pan and cook for about 10 minutes uncovered.
6. Add the kale and beans and cook for a further 5 minutes.
7. Thicken with the Bisto Gravy Granules and serve in a bowl with crusty bread.

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