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Sausage, mushroom and Breton cider stew

Name: Sausage, mushroom and Breton cider stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2-3
Cuisine: French recipes
Ingredients: Olive oil to fry; 6 good-quality herby sausages; Knob of unsalted butter; 1 large onion, sliced; 1 leek, sliced; 5 garlic cloves, finely sliced; 200g chestnut mushrooms, halved; 15g plain flour; 2 tsp dijon mustard; 500ml cider, ideally breton cider if you can find it; ¼ bunch tarragon or parsley, chopped

By: Pollyanna Coupland
Food producer, delicious.

Published: 9 Aug 23
Updated: 8 Oct 24

Ready to up your sausage game? This easy and quick stew is inspired by the French classic poulet breton (chicken braised in cider) from Brittany region. Simple, comforting and ready in just 35 minutes, it packs in lots of vegetables too: mushroom, leek and onion.

Mash on the side?

Easy
September 2023

Test kitchen approved

Serves 2-3
Hands-on time 15 min, plus simmering time 20 min

Mash on the side?

Nutrition: per serving

Calories: 535kcals
Fat: 34g (13g saturated)
Protein: 17g
Carbohydrates: 27g (13g sugars)
Fibre: 6.3g
Salt: 1.7g

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Ingredients

Olive oil to fry
6 good-quality herby sausages
Knob of unsalted butter
1 large onion, sliced
1 leek, sliced
5 garlic cloves, finely sliced
200g chestnut mushrooms, halved
15g plain flour
2 tsp dijon mustard
500ml cider, ideally breton cider if you can find it
¼ bunch tarragon or parsley, chopped

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Method

Put a large heavy-bottomed pan or casserole dish over a medium heat, then add a splash of oil and the sausages. Cook gently until browned all over, then remove from the pan.
Add the butter to the pan and, once melted, add the onion, leek, garlic and mushrooms with a pinch of salt. Cook for 8 minutes, stirring regularly, until everything is nice and caramelised.
Add the flour and mustard, stir for a minute to coat everything, then add in the cider bit by bit, stirring to avoid lumps. Return the sausages to the pan (along with any juices) and bring to a boil, then turn down to a simmer for 10 minutes. Taste and season with salt and lots of freshly cracked black pepper. Add the chopped tarragon or parsley just before serving.