Sausage Ratatouille Stew

I love a good ratatouille and so in this I’ve combined our delicious sausages with a ratatouille inspired stew with some additions of my own.

January 28, 2020
: 3
: 15 min
: 40 min
: 55 min
: Very easy

This Sausage Ratatouille Stew is delicious at any time of the year and lovely simply served with sautéed potatoes or garlic bread or a green salad.


  • 3 tbsp olive oil
  • 400g Pork Sausages (any from our range work well)
  • 1 red onion, sliced
  • 1 aubergine, diced into 2cm pieces
  • 2 courgettes, sliced 1cm thick
  • 3 garlic cloves, sliced
  • 1 tsp sea salt
  • freshly ground black pepper
  • 1tsp harissa spices (or 2 tsp harissa paste)
  • 400g ripe cherry tomatoes (or tinned cherry tomatoes)
  • 400g cannellini beans, drained and rinsed
  • 200ml vegetable stock
  • 100g spinach
  • 5 basil leaves, torn
  • Step 1 First cook the sausages in a heavy based pan in 1tbsp oil over a medium heat for 20 minutes until browned all over. Transfer to a plate.
  • Step 2 Using the same pan add the remaining 2 tbsp olive oil and reduce the heat to medium/low. Add the onion and aubergine and cook for 5 mins before adding the garlic for a further 2 minutes.
  • Step 3 Add the stock, beans, courgettes, sausages, tomatoes, harissa and seasoning to the pan and cook for a further 10 minutes. Add the spinach for the final 2 minutes, stirring through the stew.
  • Step 4 Finally sprinkle over the basil and serve.