sausage

Cowboy stew is a perennial of the American Old West originating from Texas. This is a delicious and hearty stew that you can enjoy whether you're on the trail or at home.

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Ingredients - 1 brown onion, chopped - 2 chillis, sliced - 6 slices bacon, thick cut - 250g keilbasa, kransky or other continental sausage, cut into 1/2 to 1 inch slices - 500g minced beef - 3 garlic cloves or equivalent - 3 tablespoons white flour - 1 tablespoon cummin - 1 tablespoon chilli powder - 1 teaspoon salt - 1 teaspoon black pepper - 500ml liquid chicken stock - 500g ranch-style or chili beans with liquid - 500g sweet corn, drained - 500g diced tomatoes - chopped parsley for garnish - optional: cornbread for the side

Instructions 1. In a heavy cast iron pot, cook the bacon over medium heat until it begins to crisp and brown (5 to 7 minutes). 2. Add the sausage and cook further until it begins to brown. 3. Add the beef, onions, chillis and garlic, and continue to cook until the beef begins to brown. 4. Add the flour, cummin, chilli power or flakes, fresh chillis, salt and pepper, and cook until the flour begins to crisp. 5. Add the chicken stock, beans, diced tomatoes and corn. Increase to a high heat until the stew begins to boil. 6. Reduce to a simmer, put the lid on, and cook for an hour. 7. Serve in a bowl with parsley garnish. Optionally pair with cornbread or some other good bread.

Servings Four

Storage Keep the soup in the fridge in an airtight container for up to 48 hours.

This week's recipe is a cold weather favorite of mine and never fails to warm me up - Sauerkraut with apple, bacon and sausage. Sauerkraut is popular in all German speaking areas and is often served with a variety of meats. This particular recipe borrows from Bavarian tradition in that it adds apple for sweetness and additional flavor.

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Ingredients - 1kg sauerkraut - 1 tablespoon caraway seeds - 1 apple, diced - 250g bacon, cut into 3cm pieces - 1 large onion, chopped - 680g continental sausage, cut into 2cm slices

Instructions 1. Place the sauerkraut, diced apple, and caraway seeds into a large pot or saucepan. Stir well. Bring to a simmer, then reduce to low heat and cook for two hours. 2. Place bacon and onion into a frypan or skillet over medium heat and cook until onion is soft and bacon begins to cook, about ten minutes. Stir the mixture into the sauerkraut. 3. Brown the sausage in the remaining bacon grease (add more butter or oil if needed) until sausage begins to brown, about ten to fifteen minutes. Stir the sausages into the sauerkraut. 4. Preheat an oven to 165 C. Prepare a baking dish with grease paper or cooking spray. Spoon the sauerkraut mixture onto the baking dish. 5. Bake in the oven at 165 C for one hour.

Servings Four

Storage Keep in the fridge in an airtight container for up to 48 hours.

Hello and welcome to our very first recipe here at the Bachelor Kitchen. To kick things off, I'm making a mixed seafood gumbo from deep south Cajun country, Louisiana, USA.

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Cajun cuisine is a rustic, deeply flavourful style of cooking developed by the Acadians who were exiled from Canada in the swampy, fertile bayous of Luisiana. Characterised by a rich blend of French, African, and Native American culinary traditions, the foundation of the cousine relies on a "holy trinity" of chopped onion, capsicum, and celery, which is slowly cooked down with fat and flour to form a dark roux.

This hearty stew contains seafood and sausage spiced with cayenne, paprika, oregano, and parsley.

Ingredients - 1 cup rice - 1 clove garlic - 1 onion, peeled and chopped - 1 capsicum (red preferred, green is okay) sliced - 2 celery sticks, washed and chopped - 250g chorizo sausage sliced into 2cm sections - 250g mixed seafood - 400g diced tomato - 400g sliced okra - 500ml fish stock - 1 teaspoon cayenne pepper - 1 teaspoon oregano - 1 teaspoon black pepper - parsley to garnish

Instructions 1. Begin by making the rice. Let it cook while you make the gumbo. 2. In a saucepan with a lid add cooking oil and put it on medium heat. 3. Add the onion and celery. Let it cook until the onions begins to soften. 4. Add the garlic, black pepper, and cayenne. Optionally add paprika. 5. Cook for two minutes then add the capsicum and oregano. 6. Mix thoroughly. Bring to boil. Then reduce heat to low and simmer for 40 minutes. 7. Add seafood and simmer for further 5 minutes. 8. Serve rice and gumbo garnished with parsley.

Servings Three to four.

Storage The gumbo will keep for 48 hours in the fridge or can be frozen for up to two months. The rice should be made freshly each time.