• Sausage and pepper stew (One World Kitchen)Source: One World Kitchen

This wholesome stew is finished with fresh orange zest, which elevates the flavours and adds brightness. 






Skill level

Average: 5 (1 vote)


  • ¼ cup (60 ml) olive oil
  • 1 kg spicy pork sausages, cut into 2-3cm pieces
  • 1 large red onion, roughly chopped
  • 1 kg capsicums in assorted colours and Cubanelle peppers, seeds removed and chopped into 2-3cm pieces
  • 1 ¼ cup (310 ml) red wine
  • 4 large tomatoes, cored and chopped
  • 2 cloves garlic, minced
  • 1 ½ tbsp tomato paste
  • 4 sprigs of fresh oregano
  • ½ tsp crushed red pepper flakes
  • Salt and pepper to taste
  • Zest of half an orange
  • Crusty bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. In a large skillet, heat olive oil over medium heat. Add sausages and cook until browned and cooked through. Remove sausages from skillet and set aside.
  2. Add onions and peppers to the skillet and cook until soft, then add red wine, tomatoes, garlic, tomato paste, oregano, crushed red pepper flakes, and bring to a boil. Season
  3. Return sausage to the pan, reduce heat and simmer for 35 minutes.
  4. Finish with the zest of half an orange. Serve with crusty bread.