This Portuguese Pork Sausage Stew is rustic, hearty and perfect if you feel like something warm, comforting and easy to whip up.
Lemons are quickly becoming one of my favourite ingredients and they really shine in this soup. I’ve made an easy lemon oil dressing that cuts through the richness of the pork while also really complementing the cavolo nero. Paired with potato and white beans, this is a wholesome and satisfying, quick and easy dinner.
Pork Stew Ingredients
- Pork Sausages - Arguably the hero of this dish! The pork sausages are key here. Use the best ones you can afford, and look for sausages with garlic, paprika and parsley inside (Merguez sausages).
- Stew stock - White wine, chicken stock and lemon juice
- Vegetables - hearty rustic vegetables like potato, white beans and cavolo nero (or kale).
- Lemon oil - lemon zest, lemon juice, garlic and olive oil.
How to make Pork Stew
1. Peel and chop garlic and onion. Peel and chop potatoes. Zest lemon. Slice sausages on the diagonal into 2-3cm pieces (or peel and break up sausage meat).
- 4 cloves garlic
- 1 large brown onion
- 2 large potatoes
- 1 lemon (zest half)
- 500g pork sausage
2. Place a large pot over medium high heat and add oil, onion and ¾ of the garlic. Stir until fragrant then add sausage. Saute until onion is soft and sausage is crispy and brown.
- 2 teaspoon olive oil
- Chopped onion
- ¾ of the chopped garlic
- 500g pork sausage
3. Add ¾ of the lemon zest and paprika and stir until fragrant.
- ¾ of lemon zest
- 1 tablespoon smoked paprika
4. Add white wine, chicken stock and potatoes, and bring to a boil. Add white beans. While the stock is heating up, tear cavalo nero leaves directly into the pot. Once boiling, reduce heat and simmer uncovered for 15 minutes.
- ½ cup white wine
- 1.5L chicken stock
- 2 large potatoes
- 1 can white beans (cannellini or butter beans)
- 120g Cavolo nero (sub kale)
5. Juice lemon. Add half the juice to the pot, and then add the other half to a small food processor or chopper.
- Juice of 1 lemon
6. Add the remaining garlic and remaining lemon zest, olive oil and salt and pepper. Blitz well and set aside.
- Remaining garlic
- Remaining lemon zest
- 3 tablespoon olive oil
- Salt and pepper
7. To serve, dish up hearty bowls of soup and drizzle over lemon garlic oil.
Kids may prefer to skip the lemon oil, less of the cavolo nero in their bowl, and you can slice their sausage for them to make it easier to eat.
Top tip
You can either slice sausages or slice off the casing and squeeze the meat directly into the pan - up to you. Just make sure you use good quality thick pork sausages.
Substitutions
- Vegetarian - Because of the beans, this is a lovely hearty vegetarian dish too. Simply remove the pork sausage and use vegetable stock instead of chicken stock.
- Gluten Free - Make sure the pork sausages do not contain breadcrumbs, and you should be good to go.
- Dairy Free - Already dairy free.
Kid-Friendly Variations
- To serve - Kids may prefer to skip the lemon oil, less of the cavolo nero in their bowl, and you can slice their sausage for them to make it easier to eat.
Equipment
You will need a large pot, a stovetop, a small food processor or chopper.
Other Hearty Pork Recipes
Try our Maple Smoked Pork Belly if you want a decadent sticky dinner. We've also got an Easy Char Siu Pork Rice Bowl (without the food colouring), which is really quick and tasty, and these Dan Dan Noodles are always a winner.
Recipe
Portuguese Pork Sausage Stew
Equipment
- Large pot
- Stovetop
- Small food processor or chopper
Ingredients
- 4 cloves garlic
- 1 brown onion large
- 2 potatoes large
- 1 lemon
- 500 g pork sausage
- 2 teaspoon olive oil
- 1 tbsp smoked paprika
- ½ cup white wine
- 1.5 L chicken stock
- 1 can white beans (cannellini or butter beans)
- 120 g Cavolo nero sub kale
- 3 tablespoon olive oil
- salt and pepper
Instructions
- Peel and chop garlic and onion. Peel and chop potatoes. Zest half of the lemon. Slice sausages on the diagonal into 2-3cm pieces (or peel and break up sausage meat).4 cloves garlic, 1 brown onion, 2 potatoes, 1 lemon, 500 g pork sausage
- Place a large pot over medium high heat and add oil, onion and ¾ of the garlic. Stir until fragrant then add sausage. Saute until onion is soft and sausage is crispy and brown.2 teaspoon olive oil, 500 g pork sausage
- Add ¾ of the lemon zest and paprika and stir until fragrant.1 tablespoon smoked paprika
- Add white wine, chicken stock and potatoes, and bring to a boil. Add white beans. While the stock is heating up, tear cavalo nero leaves directly into the pot. Once boiling, reduce heat and simmer uncovered for 15 minutes.2 potatoes, ½ cup white wine, 1.5 L chicken stock, 1 can white beans (cannellini or butter beans), 120 g Cavolo nero
- Juice lemon. Add half the juice to the pot, and then add the other half to a small food processor or chopper.1 lemon
- Add the remaining garlic and remaining lemon zest, olive oil and salt and pepper. Blitz well and set aside.3 tablespoon olive oil, salt and pepper
- To serve, dish up hearty bowls of soup and drizzle over lemon garlic oil.Kids may prefer to skip the lemon oil, less of the cavolo nero in their bowl, and you can slice their sausage for them to make it easier to eat.
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