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Serves 4


3 tbsp. sunflower oil
1 lb. pork sausages
3 tsp. fresh parsley and thyme, finely chopped
2 red onions, finely sliced
1 leek, white only, thickly sliced
2 carrots, thickly sliced
1 tbsp. sweet Hungarian paprika
2 cups canned Roma tomatoes and juice, tomatoes quartered
2 tbsp. tomato puree
12 oz. potatoes, cubed
6 oz. mushrooms, halved
1/4 tsp. oregano
1 tsp. salt
1 tsp. coarsely ground black pepper


Preheat oven to 350 F (180 C). Put olive oil in a frying pan. Add sausages and fry for 5 minutes, turning once to brown on all sides. Set aside.

Using same oil, add red onions, leeks, and carrots. Cook for 10 minutes until softened. Add sweet paprika, parsley, thyme, and oregano. Mix well. Cook for 2 minutes. Add tomato halves, tomato puree, tomato juice, potato cubes, and mushrooms. Boil for 5 minutes.

Quarter sausages and add to boiling vegetables. Add salt and black pepper. Mix well. Pour mixture into an ovenproof dish. Cook in oven for 50 minutes until sausages and potatoes are thoroughly cooked. Sauce should be thicker. Serve hot with crusty rolls.