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Winter Warmer Sausage Stew

umami stew winter warmer sausage shiitake tomato

Serves 2 (If Gregor is eating) or 3 (Regular appetites)


  • 6 plump sausages (any type  - though we used Pork & Stilton from the superb butchers Stocks Bros at Stoke Newington Farmers Market)
  • A large onion (finely chopped)
  • 2 sticks of celery (ditto)
  • 2 large carrots (ditto)
  • 3 cloves of garlic (ditto)
  • A generous handful of shiitake mushrooms 
  • 400gm tin of chopped tomatoes
  • A good squeeze of tomato paste
  • A couple of handfuls of baby tomatoes
  • Splash of Worcestor Sauce
  • 200ml veg or chicken stock (or you can just use water)
  • Few twigs of thyme (leaves picked)
  • A couple of bay leaves
  • Salt and pepper to taste
  • A good glug of Gregor's Umami Dressing (optional but does boost the flavours)

Preheat your oven to 180c (or turn your slowcooker on high)

Splash a little cooking oil in a frying pan and sizzle your bangers until the skins are a lovely sticky, burnished mahogany colour. Transfer the sausages to a casserole dish. In the same pan sweat down the onion, carrot and celery until they soften then add the mushrooms and stir round a bit just until the onion etc start to caramelise. Add the garlic, taking care not to let it burn. Next add the tin of chopped tomatoes, and a good squidge of tomato paste. Give it a stir then add the stock (or water), splash of Worcestor Sauce, the bay leaves, and thyme. Simmer for a few minutes for the flavours to merge then pour over the sausages. Give it a good stir then drop your baby tomatoes into the stew, lid on and pop in the oven for 2 hours (or longer. I cooked mine for 4 hours in the slow cooker). When you are ready(ish) to eat take the lid off and allow the sauce to reduce a little, then finally add a glug of Gregor's Dressings & stir.

Tip: Add your salt later as the stew will reduce and the flavours intensify. Stock is often quite salty so the reduction will affect your seasoning.