Live well. Eat well.

Recipes shutterstock_222631798

Sausage and Risoni Stew

| Serves: 4

  • 8 Peppercorn Extra Lean Beef Sausages
  • 1 large red onion, cut in wedges
  • 1 large red capsicum, thickly sliced
  • 2 small zucchinis, thickly sliced
  • 1 small eggplant, in 1cm pieces
  • 800g tin of diced tomatoes
  • ½ cup pitted kalamata olives
  • ⅓ cup dried risoni pasta
  • 1 tbsp rosemary

1 – Pan fry or BBQ sausages until just cooked. Set aside.

2 – Cook onion, capsicum, zucchini and eggplant in olive oil for 5 minutes or until tender.

3 – Stir in tinned tomates and rosemary and bring to a simmer.

4 – Slice sausage in half lengthways, then crossways.

5 – Add sausages to pan with risoni and olives.

6 – Simmer covered, stirring frequently, for 10 minutes or until risoni is tender.


Give us your feedback about this recipe

Leave a Reply

Your email address will not be published. Required fields are marked *