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Wild Mushroom Sausage Stew

Whole 30, AIP*, Low Carb

Cooking the mushrooms low and slow creates a lovely meaty texture to this dish that pairs perfectly with beef stock and the cracked black pepper and parsley flavour of our traditional Yorkshire sausages. Easy to cook and naturally tasty!


Serves 4, 1 hour cooking time

Scented thyme from the garden
Fresh cut scented thyme from the garden

800g chestnut mushrooms, chopped roughly

300g onion, chopped

2 garlic cloves finely minced

2 Tbsp fresh thyme, chopped

4 Tbsp organic ghee

900 ml beef stock

15 g fresh parsley, chopped

To make wild mushroom and sausage stew

Fry the sausage pieces til golden brown and remove from pan to set aside

Combine the mushrooms, onions, garlic, thyme and ghee in a large saucepan

Cook on medium high heat for about 30 minutes til the mushrooms have released all their liquid and have begun to caramelise

Add beef stock to the pan and bring up to boil.

Reduce heat and cover and simmer for 20 minutes

Take approximately 225ml out of the pan and liquidise in a food processor or using a stick blender

Return this to the pan and stir to combine

Add cooked sausage pieces back into pan and bring soup up to boil,

Remove from heat and stir in the chopped parsley

Enjoy !



kate oliver - Primal Cut co-founder

Hi! I'm Kate, Co-Founder of Primal Cut, mum, wife & Primal Baker! I live with my husband and partner Michael. Ideally located in the spa town of Ilkley, on the edge of the Yorkshire Dales its where we handcraft our range of healthy, nutrient dense, free from food.

From delicious Primal Alternative keto granolas to gluten free low carb bread, from vegan wraps to healthy sausages, nitrate-free bacon & charcuterie - it's all here. The fact that gluten-free is better for all, including keto and low carb means our food offers convenient, time-saving grain free alternatives that will help keep you on track during your journey back to health!

For the full range of healthy convenience foods check out our shop

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