Hearty Skillet Squash Sausage Stew Recipes

SUMMER SQUASH AND SAUSAGE STEW

Steps:

• Heat olive oil in a large pot over medium-high heat; cook sausage slices until they begin to brown, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add chicken broth, crushed tomatoes, and jalapeno pepper; stir to combine.
• Bring mixture to a simmer; gently stir squash and potatoes into mixture. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
• Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in Italian parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.

SAUSAGE SQUASH SKILLET

Steps:

• In a large skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Add the squash; cook for 3-4 minutes or until tender. Stir in the broth, salt and pepper. Cook 2 minutes longer or until heated through. Sprinkle with croutons.

HEARTY SAUSAGE STEW

Steps:

• In a large saucepan, cook sausages over medium heat until a thermometer reads 160°. Remove with a slotted spoon; drain, reserving 2 tablespoons drippings. Cut sausages into 1/2-inch slices; set aside., In the drippings, saute onion and pepper until crisp-tender. Stir in the broth, tomatoes, apple juice, parsley, garlic, basil, oregano and sausages. Bring to a boil; add pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender., Serve immediately or cool and freeze in freezer containers for up to 3 months. , To use frozen stew: Thaw in the refrigerator overnight. Transfer to a saucepan; add water to thin if necessary. Cover and cook over medium heat until hot and bubbly, stirring occasionally.

HEARTY KIELBASA STEW

Steps:

• Heat butter in a Dutch oven, add kielbasa and brown lightly over medium high heat.
• Remove with a slotted spoon and set aside.
• Add carrots, celery and onion and cook over medium heat until softened.
• Add remaining ingredients and kielbasa, bring to a boil, reduce heat, cover and simmer 20 minutes or until vegetables are tender.

SLOW COOKER HEARTY CHEDDAR-TOPPED SAUSAGE STEW

Steps:

• Prick sausages all over with fork (to keep them from bursting).
• Melt butter in large skillet over medium heat. Add sausages and cook until browned on all sides. Transfer to plate and set aside.
• Add onions or leeks, shallots and garlic to skillet and cook, stirring, until softened, about 5 minutes.
• Scrape onion mixture into slow cooker. Add potatoes, 1/2 cup of chicken broth, green peppers, tomatoes, lentils, vinegar and brown sugar. Add 1 teaspoon of rosemary and reserved sausages.
• Cover slow cooker and cook on low setting for 8 to 10 hours or until stew is thick, adding more of remaining broth if needed toward end.
• Season with salt and pepper. If stew is too acidic, add small pinch of additional brown sugar. Serve topped with cheese and sprinkled with remaining rosemary.

CHAYOTE AND SAUSAGE STEW

Steps:

• Place a large saucepan over medium-high heat; cook the sausage in the skillet until browned; remove the sausage to a plate lined with paper towels. Add the olive oil. onion, and garlic to the skillet; cook and stir until the onions are translucent, 3 to 5 minutes. Return the sausage to the pan along with the chayote squash and jalapeno peppers; cook and stir until the squash begins to soften, 10 to 15 minutes. Stir in the tomatoes, black beans, corn, thyme, and chili powder; season with salt and pepper. Cook until completely heated through, about 10 minutes more.

HEARTY SAUSAGE SKILLET

Steps:

• Heat oven to 375°F.
• Brown sausage in large ovenproof skillet sprayed with cooking spray on medium heat; drain. Return sausage to skillet. Add potatoes and tomatoes; stir. Cook 5 min.; stir. Top with VELVEETA.
• Whisk eggs and water until blended; pour over ingredients in skillet.
• Bake 20 to 25 min. or until egg mixture is set in center and VELVEETA is melted. Let stand 5 min. before cutting to serve.

HEARTY ITALIAN SAUSAGE STEW

Steps:

• Brown Italian sausage over medium heat in a soup pot and drain.
• Add olive oil, onion, garlic and carrots.
• Cook over medium-low heat until vegetables are tender, about 10 minutes.
• Add tomatoes, beef broth, kidney beans and 1/2 a can of white beans.
• Mash remaining white beans and add.
• Simmer 10-20 minutes.
• Add macaroni and cook until tender, usually about 10 minutes.
• Add salt and pepper to taste and garnish with Pecorino Romano and/or Parmesan cheese.

HEARTY SKILLET SQUASH & SAUSAGE STEW

Steps:

• Slice zucchini, onion and sausage. Place oil in deep skillet, add onion and zucchini. Saute 2-3 minutes. Add sausage, stewed tomatoes and basil.
• Bring to boil, reduce heat; cover and simmer for approximately 20 minutes, or until squash is done.
• Remove from heat, sprinkle cheese on top and cover. Let sit for 5 minutes, or until cheese is melted. Serve with bread.