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Ragout Breton à la saucisse (Breton Stew with sausage)
Ragout Breton à la saucisse (Breton Stew with sausage) is a traditional French recipe (from Brittany) for a classic stew smoked sausages, carrots and potatoes cooked in cider and flavoured with Breton kari spices. The full recipe is presented here and I hope you enjoy this classic French version of: Breton Stew with sausage (Ragout Breton à la saucisse).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Pork RecipesFrench RecipesBreton Recipes
This is a classic Breton ragu-like stew with sausages that's flavoured with the classic Breton spice blend, Kari Gosse.
Ingredients:
500g large sausages (smoked Breton preferably), cut into pieces
1 onion, peeled and sliced
1 garlic clove, peeled and sliced
4 carrots, trimmed and cut into slices
8–10 small potatoes, trimmed and cut into pieces
1 bay leaf
1 sprig of thyme
2 pinches of
Breton Kari spices
1/2 bottle of dry cider
20g butter
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a stewpan and when foaming add the onions and sausages. Fry until browned then add the carrots and potatoes (to ensure even cooking ensure the potato pieces are larger than the carrot slices).
Fry briefly then pour in the cider and add the thyme and bay leaf. Bring to a boil, reduce to a simmer and cook for 30 minutes.
Adjust the seasoning to taste then add the kari gosse.
Continue cooking for a few minutes to allow the flavous to meld. Serve hot.
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