Mediterranean ox liver and sausage stew recipe
Bring a taste of the Mediterranean into your kitchen with this hearty ox liver and sausage stew. This rich one-pot dish is slow-cooked giving you tender meat and flavoursomerustic vegetables.
See method- Serves 4
- 15 mins to prepare and 1 hr 20 mins to cook
- 586 calories / serving
Ingredients
- 300g (11oz) ox liver (see tip)
- 2 tbsp plain flour
- 1 tbsp butter
- 2 tbsp olive oil
- 8 pork and herb sausages
- 1 onion, sliced
- 1 large aubergine, halved and medium sliced
- 2 garlic cloves, crushed
- 1 tbsp medium chilli powder
- 1/2 tbsp smoked paprika
- 2 tbsp tomato purée
- 2 tbsp basil, roughly chopped
- 330g (11oz) cherry tomatoes
- 400g x tinned chopped tomatoes
- 150ml red wine
- 1 beef stock cube, made up to 200ml
- 200g spinach
- 50g (2oz) olives
- crusty bread, to serve
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Shop ingredientsEach serving contains
- Energy
- 2440kJ 586.0kcal
- Fat
- 37g
- Saturates
- 12g
- Salt
- 2.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 28.0gProtein 32.9gFibre 8.8g
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Method
- Prepare the ox liver by removing any membrane. Cut into thin slices and remove any tough internal tubes with a knife. Dust the slices in flour. Melt the butter and 1 tbsp of the olive oil in a large casserole dish and brown the liver for 1 minute on each side. Transfer to a plate.
- Add the remaining oil to the casserole dish and place over a medium heat. Fry the sausages gently for 10 minutes until browned all over. Transfer with a slotted spoon to the liver.
- Add the onion and aubergine to the casserole dish and sauté for 5 minutes until soft and coloured. Add the garlic, chilli powder and smoked paprika for the last minute.
- Stir in the tomato purée and half the basil, and stir until combined. Add the cherry tomatoes, chopped tomatoes, red wine and stock and bring to a simmer.
- Return the sausages and liver to the pan and cover with a tight fitting lid. Simmer for 1 hour over a very gentle heat.
- Remove the casserole lid and stir through the spinach and olives. Scatter with the remaining basil and serve with crusty bread.
- Tip: Ox liver can have a very strong flavour, although it does mellow when cooked slowly in a casserole, like in this recipe. If you prefer a more delicate flavour, soak the uncooked liver in milk over night.
- See more Casserole recipes
