Polish sausage stew
500g smoked sausage sliced
4 tbsp olive oil
3 medium carrots diced
1 medium onion diced
3 cloves garlic peeled and minced
3 tsp smoked paprika
3 cups chicken stock
3 cups chopped cabbage
2 cans cannellini beans drained
Salt and pepper to taste
30g Salty River Farm dill, finely chopped
Heat olive oil in a dutch oven or large pot and add the sausage slices. Saute until nicely browned. Transfer to a plate.
Add the carrots and onion to the pot and cook until the onions are starting to brown. At this stage I like to put a lid on and let the veges sweat down until they're nice and soft and sweet.
Stir in the garlic and paprika. Cook for 1 minute. Stir in the chicken stock and sausage. Increase the heat until simmering. Cook covered, stirring occasionally, for about 20mins, or until the carrots have softened and the flavors have had time to build.
Add into the pot the cabbage and cannellini beans and check seasoning. Cook for a further 10 minutes, then add the finely chopped dill. Let cook for 5 minutes, check seasoning, serve. Dillicious, hearty, warming, tasty.
Serves four