Sausage and leek stew
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5 from 1 vote
This hearty and warming sausage stew is packed with low carb veggies and a rich tomato sauce.
This is a great option for batch cooking, simply multiply the ingredients accordingly and freeze leftover portions for future meals.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: British
Keyword: kale, leek, sausage, Stew
Servings: 2 people
Calories: 1144kcal


  • 4 pork sausages diced into 2.5 cm pieces
  • 4 bacon rashers (strips) roughly chopped
  • 2 tbsp extra virgin olive oil
  • 2 tsp fresh thyme leaves only
  • 85 g kale
  • 1 clove garlic minced
  • 1 large leek sliced
  • 4 tomatoes chopped
  • 240 ml chicken stock
  • ΒΌ medium red onion sliced
  • salt and pepper to season


  • Heat a tablespoon of olive oil in a large pan or casserole dish over a medium heat. Add the diced sausage and cook until browned all over.
  • Add the remaining olive oil, onion, garlic, bacon and thyme. Continue to cook until the vegetables are tender and fragrant, and the bacon has browned.
  • Add the tomatoes and stock and mix well to combine.
  • Bring the stew to a boil then reduce to a simmer for 10 minutes to reduce the sauce.
  • Add the kale, season to taste and stir well. Remove from the heat once the kale has just wilted.


Calories: 1144kcal | Carbohydrates: 27g | Protein: 48g | Fat: 94g | Fiber: 3g

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