Low-Fat Sausage & cranberry stew

Low-Fat Sausage & cranberry stew

Hearty stew, without blowing your best diet intentions!

1.In a large frying pan heat the oil and cook the leeks for 1 minute. Cover and continue to cook gently until soft and golden brown

2.Add the sausages and fry until lightly browned and almost cooked

3.Add the stock, rosemary, Cover and simmer gently for 10 – 12 minutes

4.Stir the mustard into the sausages and season to taste. Scatter over the parsley and serve.

Serves | 4
Preparation & Cooking time | 30 min


  • 2 teaspoons sunflower oil
  • 3 leeks, washed and sliced finely
  • 8 hodgins low-fat sausages, twisted and cut into two
  • 450 ml (3/4 pint) vegetable stock
  • A sprig of rosemary
  • 240 g (8 oz) fresh or frozen cranberries
  • 1 teaspoon of sugar
  • 2 teaspoons Dijon mustard
  • Salt and freshly ground pepper
  • 1 teaspoon chopped fresh parsley to garnish
Serves 4

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