Ingredients

Method

• 1 T olive oil
• 500 g Woolworths pork-and-herb bangers
• 4 cloves garlic
• 4 sticks celery, halved
• 1 celeriac, peeled and cut into chunks
• 4 medium carrots
• 2 leeks, cut into thirds
• 8 Woolworths baby turnips
• 4 shallots, peeled and halved
• 4 bay leaves
• 4 sprigs thyme
• 4 cups chicken stock
• sea salt and freshly ground black pepper, to taste
• Dijon mustard, for serving

Method

Ingredients

1. Heat the oil in a large pan or skillet. Add the sausages and cook over a low heat for a few minutes on each side. Add the vegetables, herbs and stock.

2. Simmer covered for 20 minutes. Season before serving.

Find the sausage recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Bianca Strydom