Sausage and root vegetable stew from River Cottage Every Day (page 217) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Leeks with greens

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for rapeseed oil, pork chops for sausages, white wine for dry cider.

  • Gallsally on December 12, 2020

    This dish acted something like a salvation tonight - I've been a bit ill, and this is the first meal I've really enjoyed all week. We used good quality pork and mustard sausages, diluted cider vinegar instead of cider, added a garlic clove in with the leeks and onions, used swede instead of celariac, and added a spoonful of my homemade stock (from anja dunk's recipe - based on celariac). No other salt, but a good grinding of pepper. Absolutely delicious, full of flavour and goodness.

  • e_ballad on August 25, 2017

    A good hearty winter feed. Very easy to prepare & on the table 1 hour later. As there's not any competing flavours to disguise the ingredients, I'd agree with SashaJackson that this recipe will only yield a great result if really good ingredients are used.

  • SashaJackson on April 07, 2017

    Very tasty comfort food. It is an adaptable recipe; I use whatever root veg I have on hand and have also found bulb fennel a good addition, I use all cider instead of topping up with water as this gives a better flavour. Using great quality sausages is essential and some wholgrain mustard on the side is rather good too.

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