Sausage and Apple Harissa Skillet Stew

This has to be the coldest winter I have experienced in years here in Ontario. Its been all about soups and comfort food for my family to warm up their souls. This farm-to-table skillet stew is hearty with a kick of spice from one of one of my favourite flavour pastes. Top with phyllo flowers, it gives it a rustic elegance with a little twist of my Greek heritage. In this recipe, I have used the Harissa paste from ENTUBE, The pastes are my go to when I am looking for a quick and delicious flavour boost as they are ready to use and only require a small amount. I am always selective in the products I use and with their all natural ingredients, free of sugar and GMO, the ENTUBE pastes are a great complement to my family recipes. Visit my appetizer, mains and dessert sections to see additional flavourful and creative dishes I incorporated with these pastes.

Ingredients:

6 quality Italian sausages, cut in 1/2 inch pieces

1 medium yellow onion, diced

6 medium garlic cloves, whole but skin removed

4 large heirloom carrots, peeled and cut in 1/2 inch rounds

4 celery stalks, cut in 1/2 inch pieces

1 tbsp. Entube Harissa paste, heaping

1 cup cherry tomatoes

2 Granny Smith apples, diced in 1/2 inch cubes

1/4 cup vegetable broth

6 phyllo sheets

1/4 cup unsalted butter, melted

1 tbsp. olive oil

Preparation: 

Preheat oven to 375 F. 

Heat a 12 inch cast iron skillet over med-high heat. Add sausages and sauce for 6-8 minutes until sausages have turned golden brown. Remove from pan and set a side.

Reduce heat to medium and add onions and garlic to skillet with sausage fat. Sauce for 2-3 minutes until onions are soft and translucent. Add carrots and celery and cook for 6-7 minutes until slightly soft stirring occasionally to avoid sticking. Add sausages, Harissa paste and stir well. Then add cherry tomatoes and cook for an additional 2-3 minutes until softened. Stir in apples and vegetable broth and cook for 5 additional minutes. As the stew is cooking, mix melted butter and olive oil together and brush each phyllo sheet generously with mixture. Gently crumble up phyllo sheets to look like flower balls. Place them on top of stew. Place stew in preheated oven and bake for 20-25 minutes until bubbly and phyllo is golden.

Remove from oven and serve hot.

SERVINGS 4-6 | PREP & COOK TIME 1 hour.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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