Sausage and cranberry stew

This hearty stew, with the tangy taste of cranberries, hails from Weight Watchers U.K.

Yield: 4 servings

Sausage and Cranberry Stew2 tsp sunflower oil
3 medium leeks, finely sliced
1 lb low-fat sausage, about eight 2 oz sausages
2 cups vegetable broth
1 tbsp rosemary, fresh
1 cup cranberries, fresh or frozen
1 tsp sugar
2 tsp Dijon mustard
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 tsp parsley, fresh, chopped

Heat oil in a large nonstick skillet; add leeks and cook for 1 minute. Cover and continue to cook gently until soft and golden brown.

Add sausages and cook until lightly browned and almost cooked.

Add broth, rosemary, cranberries and sugar; cover and simmer gently for 10 to 12 minutes. Add mustard and season to taste with salt and pepper; sprinkle with parsley and serve.

Weight Watcher: 5 POINTS per serving

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