Fresh sausage stew

(6 servings) 40 min.

• 2 cans (á 400 g) tomato purée
• 1 can (á 400 g) beans
• 1 can (á 400 g) chickpeas
• 2 dl water
• 1 beef stock cube
• 1 tbsp honey
• a pinch of salt
• 1 sprig of rosemary (or 2 tsp of dried  rosemary)
• 2 dl barley groats
• approx. 250 g of fresh sausage, e.g. lamb sausage or pork sausage

For serving:

• parsley

Strain the beans and combine them with the tomato purée in a simmerpot. Add the stock cube, honey, salt, rosemary and barley groats and stir. Cover with a lid and leave to simmer. When the tomato mixture starts to heat up, stir it again and squeeze the fresh sausage into pieces of the size of a small meatball onto the surface of the stew. Cover with the lid and let simmer for another 30 minutes.

Check the amount of salt before serving and sprinkle with chopped parsley.

Tags: Simmering