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Spicy Sausage Stew

  • Serves 2
  • 10 mins to prepare
  • 360 mins to cook
  • Print Recipe
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  • 1 tbs olive oil
  • 8 lean beef sausages
  • 1 large brown onion, diced
  • 2 cloves of garlic, crushed
  • 2 eggplant or zucchini, 1 cm dice
  • ¼ tsp chilli flakes (can be replaced with curry powder)
  • 400g can diced tomatoes
  • 250ml (1 cup) Campbell’s Real Stock - Chicken
  • ¼ cup flat-leaf parsley leaves, chopped


  1. Heat oil in a large non-stick pan over medium heat. Add sausages and cook, turning occasionally, for 2-3 minutes or until evenly browned. Remove and put on a plate lined with paper towel.
  2. Add onion, garlic and eggplant (or zucchini) to pan. Cook stirring often, for 5 minutes or until eggplant (or zucchini) is golden. Stir in chilli and tomatoes. Cook for 5 minutes or until sauce thickens.
  3. Add Campbell’s Real Stock and bring to the boil. Spoon mixture into slow cooker. Add sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
  4. Stir in parsley before serving season with pepper.

Serving suggestion: mashed potato, steamed vegetables and crusty bread.

Serves 2. Made in 4-6 hours.

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