Award Sausage Stew Pot Recipes

ONE-POT SAUSAGE STEW

Steps:

• In a large, heavy-bottomed Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sausages and sear on all sides until golden brown, 8 to 10 minutes. Remove from the pot and set aside.
• Add the rest of the olive oil to the pot, turn the heat down to medium and add in the onions, carrots and celery. Add a pinch of salt, which will help draw some moisture out of the vegetables and keep them from browning too much. Cook gently, stirring often, until slightly softened, about 5 minutes, being sure to scrape up all the caramelized sausage bits on the bottom of the pot.
• Add the garlic and rosemary and continue to sweat until the garlic is fragrant and translucent, about 5 minutes more. If the vegetables begin to brown, turn down the heat.
• Add in the sausages, potatoes and plum tomatoes, breaking apart the tomatoes with a wooden spoon or your hands as they go into the pot. Fill the empty tomato can halfway with water, then add this water to the pot. Stir well and let simmer for 15 to 20 minutes, until the potatoes are cooked through, adding a few tablespoons of water if the sauce begins to look dry. Add in the butter beans and stir gently so as not to break up the beans. Taste the casserole and add salt, pepper, sugar and red pepper flakes to taste.
• Just before serving, add in the spinach and stir until just wilted. Plate into individual bowls and garnish with basil and lemon zest. Serve with the Rosemary and Cheddar Soda Breads.
• Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
• Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
• Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.

SAUSAGE-AND-VEGETABLE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
• Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
• Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

HOMEMADE ITALIAN SAUSAGE STEW

Steps:

• In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. , Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. , Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

SAUSAGE STEW

Steps:

• In a Dutch oven, brown and crumble the sausage; drain. Add remaining ingredients; cover and bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.

ONE-POT ITALIAN SAUSAGE STEW

Steps:

• Heat dressing in large nonstick skillet on medium heat. Remove casings from sausage if necessary. Crumble sausage into skillet; cook 5 min. or until evenly browned, stirring frequently. Add eggplant and onions; cook and stir 5 min. or until onions are crisp-tender.
• Stir in pasta sauce and chicken broth. Add beans; stir. Bring to boil; simmer on medium-low heat 6 to 8 min. or until beans are tender, stirring occasionally.
• Add spinach; cook and stir 1 min. or just until wilted.

AWARD SAUSAGE STEW POT

Steps:

• In a large pot heat oil.
• Cook the sausage, onion, mushrooms, pepper strips, and garlic in the oil for 5 minutes or till vegetables are just tender.
• Add the water, cabbage, lentils, vinegar, brown sugar, bouillon, and 1/8 tsp.
• freshly ground black pepper.
• Bring to boiling; reduce heat.
• Cover and simmer 15 to 20 minutes or till vegetables and lentils are tender.