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Chicken Sausage Stew Recipe

Chicken Sausage Stew Recipe

Quite fittingly, our special offer this week is on our delicious Chicken, Harissa & Marjoram Sausages. These award-winning sausages are made with chicken thigh meat and beautifully seasoned with harissa and citrus. Here’s an autumnal recipe that would be a wonderful way to make the most of them.


450g uncooked Chicken Sausage, sliced into 2-inch pieces
100g breadcrumbs, or panko
4 tablespoons extra-virgin olive oil
160g chopped yellow onion
1 teaspoon finely chopped garlic
½ - 1 teaspoon crushed red chili pepper
1 tablespoon chopped fresh rosemary
Kosher salt
850g cannellini beans, drained
125ml chicken broth
500ml prepared marinara sauce
60g torn kale, or other leafy greens
30g grated Pecorino cheese, or Parmesan



Step 1:

Heat 1 tablespoon of the oil in a small skillet over medium-high heat. Add the breadcrumbs and cook 2-3 minutes, stirring frequently, until the crumbs are crisp and golden brown. Set aside. 

Step 2:

Put the remaining 3 tablespoons olive oil in a large skillet (12-inches). Place over medium heat and add the onion. Cook until the onion is softened and translucent, 3-5 minutes.

Step 3:

Turn up the heat to medium-high and add the sausage. Cook the sliced sausage until it begins to brown, stirring it around the pan so it doesn’t stick.

Step 4:

Stir in the garlic, rosemary, red pepper and a pinch of salt to taste. Cook about 30 seconds, until fragrant. Add the beans, broth and marinara sauce and bring to a simmer. If you fancy, toss in a green veggie such as Kale and stir until it wilts for extra flair.

Step 5:

Cook for 10-15 minutes, stirring occasionally, until the texture has thickened. Then, sprinkle the breadcrumbs and cheese over the top and serve.


Recipe originally found at:

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