Tims Sausage Stew Recipes

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QUICK SAUSAGE AND SEAFOOD STEW



Quick Sausage and Seafood Stew image

Provided by Jamika Pessoa

Categories     main-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 pound sausage (turkey, beef, pork or andouille), cut into 1/2-inch-thick slices
1 cup diced onion
1 cup chopped celery
1 green bell pepper, diced
2 cloves garlic, minced
One 14.5-ounce can diced tomatoes
1 cup frozen corn kernels
2 tablespoons Worcestershire sauce
1 teaspoon crushed red pepper flakes
2 cups chicken broth
Kosher salt and freshly ground black pepper
8 ounces skinless cod or tilapia fillets, cut into large pieces
8 ounces peeled and deveined medium or large shrimp, tail off
8 ounces mussels, frozen or fresh
1/4 cup coarsely chopped fresh cilantro, plus more for serving
Cooked rice, for serving, optional

Steps:

  • Heat the olive oil in a large stockpot over medium heat. Add the sausage and saute until beginning to brown, 3 to 5 minutes. Stir in the onions, celery and bell pepper and cook until translucent, 3 to 5 minutes. Add the garlic and saute for 1 minute. Add the tomatoes, corn, Worcestershire sauce and red pepper flakes and cook for 2 minutes. Add the broth and 2 cups water and bring to a rapid boil. Reduce the heat to a simmer, cover and cook for 8 minutes.
  • Season with salt and pepper. Add the fish and seafood to the pot and stir well. Cover and cook just until the shrimp are opaque and the mussels are open, 2 to 3 minutes. Stir in the cilantro to finish.
  • Serve the stew in bowls garnished with additional cilantro. If serving with rice, spoon about 1/2 cup cooked rice in the center of each bowl first, then top with the stew.

ONE-POT SAUSAGE STEW



One-Pot Sausage Stew image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 25

3 tablespoons olive oil, divided
8 good-quality sausages (Italian style if possible)
1 onion, sliced into thin half-moons
1 carrot, finely chopped
1 stick celery, finely chopped
Kosher salt and freshly cracked black pepper
4 cloves garlic, roughly chopped
2 sprigs fresh rosemary, finely chopped
8 new potatoes, halved or quartered, skin on
One 28-ounce can peeled plum tomatoes
Two 15-ounce cans butter beans, drained and rinsed
Sugar, to taste
Crushed red pepper flakes, to taste
One 5-ounce bag baby spinach
10 fresh basil leaves, cut into chiffonade
Zest of 1 lemon
Rosemary and Cheddar Soda Breads, recipe follows, for serving
Neutral oil, for oiling the baking sheet, optional
1 1/4 cups whole-wheat flour
1 1/4 cups self-rising flour, plus more for dusting
1/2 teaspoon baking soda
1/2 teaspoon salt
1 packed cup grated Cheddar (grated on the large holes of a box grater)
1 tablespoon finely chopped fresh rosemary
1 1/4 cups buttermilk

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.

TOMATO SAUSAGE STEW



Tomato Sausage Stew image

My husband and I host a soup luncheon at his office every Christmas. When trying out new recipes for it. I modified one to make this hearty stew. It combines my favorite sausage with fennel and garlic. -Jeannette Jones of Muncie, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1/2 pound turkey Italian sausage links, casings removed
1 large onion, chopped
2 garlic cloves, minced
3/4 cup chopped carrots
1 fennel bulb, chopped
1/3 cup chopped celery
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 medium tomatoes, peeled, seeded and chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1 cup uncooked small pasta shells
1 can (15 ounces) navy beans, rinsed and drained
1/2 cup shredded Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the carrots, fennel and celery; cook until vegetables are softened. , Stir in the broth to loosen any browned bits from pan. Add tomatoes, basil, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender., Stir in pasta and beans. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Sprinkle with cheese.

Nutrition Facts : Calories 247 calories, Fat 6g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 900mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges

QUICK SAUSAGE STEW



Quick sausage stew image

This one-pot supper needs nothing but crusty bread to mop up the rich tomato sauce

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 10

1 tbsp olive oil
12 chipolatas
1 onion , sliced
410g can chickpea , rinsed and drained
350g jar ready-made tomato sauce
150ml chicken stock
1 garlic clove , finely chopped
zest 1 small orange
2 tbsp chopped flat-leaf parsley
crusty bread , to serve

Steps:

  • Heat the oil in a deep frying pan and fry the sausages for 4-5 mins until golden brown. Remove and set aside.
  • Cook the onion in the same pan for 5-6 mins until softened, adding a splash of water if it starts to catch. Add the chickpeas, tomato sauce and stock and bring to the boil. Return the sausages to the pan, lower the heat to a simmer and cook for 5-6 mins until the sausages are cooked through. Scatter the garlic, orange zest and parsley over the stew, then serve in shallow bowls with crusty bread on the side.

Nutrition Facts : Calories 373 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2.48 milligram of sodium

SAUSAGE STEW



Sausage Stew image

Sausage is such a flavorful meat and it is so wonderful in this soup. It perfect for a cool fall day with a slice of homemade bread.-Shelia Murphy, Killdeer, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

1 pound bulk pork sausage
1 package (10 ounces) frozen corn
2 cups frozen peas and carrots
1-1/2 cups diced peeled potatoes
1 cup chopped tomato
1 can (11-1/2 ounces) condensed split pea with ham and bacon soup, undiluted
1-1/4 cups water
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1-1/2 teaspoons dill weed
1-1/2 teaspoons chili powder

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.

Nutrition Facts :

TIM'S SAUSAGE STEW



Tim's Sausage Stew image

This firehouse favorite is both hearty and light with great flavor. Your family will love it.

Provided by Tim

Categories     Stew

Time 50m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
2 pounds sausages, sliced into coin size pieces
1 tablespoon all-purpose flour
8 cups chicken broth
1 (28 ounce) can peeled and diced tomatoes with juice
1 teaspoon dried basil
1 tablespoon dried oregano
3 zucchini, sliced
½ cup acini di pepe pasta

Steps:

  • In a large pot, melt butter and brown the sausage slices; drain fat. Stir flour into sausage then mix in chicken broth, tomatoes, basil and oregano; bring to boil. Lower heat and simmer approximately 20 minutes or until sausage is fully cooked. Add zucchini slices and pasta. Continue cooking until zucchini and pasta are done.

Nutrition Facts : Calories 735.7 calories, Carbohydrate 27.7 g, Cholesterol 112.5 mg, Fat 57.2 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 20.9 g, Sodium 1672.8 mg, Sugar 5.6 g

TIM'S SAUSAGE STEW



Tim's Sausage Stew image

This firehouse favorite is both hearty and light with great flavor. Your family will love it.

Provided by Tim

Categories     Stew

Time 50m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
2 pounds sausages, sliced into coin size pieces
1 tablespoon all-purpose flour
8 cups chicken broth
1 (28 ounce) can peeled and diced tomatoes with juice
1 teaspoon dried basil
1 tablespoon dried oregano
3 zucchini, sliced
½ cup acini di pepe pasta

Steps:

  • In a large pot, melt butter and brown the sausage slices; drain fat. Stir flour into sausage then mix in chicken broth, tomatoes, basil and oregano; bring to boil. Lower heat and simmer approximately 20 minutes or until sausage is fully cooked. Add zucchini slices and pasta. Continue cooking until zucchini and pasta are done.

Nutrition Facts : Calories 735.7 calories, Carbohydrate 27.7 g, Cholesterol 112.5 mg, Fat 57.2 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 20.9 g, Sodium 1672.8 mg, Sugar 5.6 g

ITALIAN SAUSAGE AND BEEF STEW



Italian Sausage and Beef Stew image

My mom clipped this recipe from a magazine back in the 70's, and it has become a favorite. Perfect comfort food for a cool autumn or winter night, and tastes even better the next day!

Provided by Robs415

Categories     Stew

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb stewing beef
1 lb mild Italian sausage
2 onions, sliced
1 garlic clove, minced
1 green pepper, cut in strips
3 -4 potatoes, peeled and cut up
2 (15 1/2 ounce) cans kidney beans, drained
salt and pepper
1 cup beef broth
basil

Steps:

  • Cut sausage into round slices, and stew beef into smaller, bite-size pieces.
  • Brown sausage, then meat, in garlic.
  • Saute onions in same pan.
  • Put meats, onions, potatoes, pepper and kidney beans into Dutch oven. Sprinkle with salt, pepper, and a generous amount of basil. Stir to mix ingredients, and pour broth (or bouillion dissolved in 1 cup water) over all.
  • Cook in a 350 degree oven for 1 hour.

Nutrition Facts : Calories 674.5, Fat 36.4, SaturatedFat 13.3, Cholesterol 93.9, Sodium 1492.9, Carbohydrate 47.9, Fiber 9.6, Sugar 6.2, Protein 38.9

TIM'S SAUSAGE STEW



Tim's Sausage Stew image

This firehouse favorite is both hearty and light with great flavor. Your family will love it.

Provided by Tim

Categories     Stew

Time 50m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
2 pounds sausages, sliced into coin size pieces
1 tablespoon all-purpose flour
8 cups chicken broth
1 (28 ounce) can peeled and diced tomatoes with juice
1 teaspoon dried basil
1 tablespoon dried oregano
3 zucchini, sliced
½ cup acini di pepe pasta

Steps:

  • In a large pot, melt butter and brown the sausage slices; drain fat. Stir flour into sausage then mix in chicken broth, tomatoes, basil and oregano; bring to boil. Lower heat and simmer approximately 20 minutes or until sausage is fully cooked. Add zucchini slices and pasta. Continue cooking until zucchini and pasta are done.

Nutrition Facts : Calories 735.7 calories, Carbohydrate 27.7 g, Cholesterol 112.5 mg, Fat 57.2 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 20.9 g, Sodium 1672.8 mg, Sugar 5.6 g

TIM'S SAUSAGE STEW



Tim's Sausage Stew image

This firehouse favorite is both hearty and light with great flavor. Your family will love it.

Provided by Tim

Categories     Stew

Time 50m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
2 pounds sausages, sliced into coin size pieces
1 tablespoon all-purpose flour
8 cups chicken broth
1 (28 ounce) can peeled and diced tomatoes with juice
1 teaspoon dried basil
1 tablespoon dried oregano
3 zucchini, sliced
½ cup acini di pepe pasta

Steps:

  • In a large pot, melt butter and brown the sausage slices; drain fat. Stir flour into sausage then mix in chicken broth, tomatoes, basil and oregano; bring to boil. Lower heat and simmer approximately 20 minutes or until sausage is fully cooked. Add zucchini slices and pasta. Continue cooking until zucchini and pasta are done.

Nutrition Facts : Calories 735.7 calories, Carbohydrate 27.7 g, Cholesterol 112.5 mg, Fat 57.2 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 20.9 g, Sodium 1672.8 mg, Sugar 5.6 g

FAVORITE ITALIAN SAUSAGE STEW



Favorite Italian Sausage Stew image

Here's your answer to what's for dinner on those cold winter nights. Our Test Kitchen created this savory, chunky stew that will warm you head to toe!

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

1/2 pound bulk Italian sausage
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
4 small red potatoes, quartered
1/4 cup sliced fresh carrots
1 tablespoon minced fresh basil
1/2 cup sliced zucchini
1 can (14-1/2 ounces) reduced-sodium beef broth
1 tablespoon cornstarch
1/4 cup shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, cook sausage over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain., Add tomatoes, potatoes, carrots and basil to sausage mixture. Bring to a boil. Reduce heat; add zucchini. Cover and simmer 10 minutes., Combine broth and cornstarch until smooth; stir into stew. Simmer until vegetables are tender and stew is thickened, 5-10 minutes more. Sprinkle with cheese if desired.

Nutrition Facts : Calories 187 calories, Fat 8g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 868mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.

CREAMY SAUSAGE STEW



Creamy Sausage Stew image

Meet the Cook: Depending on the time of year, I serve my stew with bread or sweet corn muffins and fresh butter, and with salad or fruit. Then, since it tastes even better the next day, we have it for lunch on the rare occasions there are leftovers! -Rosemary Jesse, Cabool, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10-12 servings.

Number Of Ingredients 12

8 to 10 medium red potatoes, cut into 1-1/2-inch pieces
2 large white onions, quartered
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
2 pounds smoked Polish sausage, cut into 1-inch slices
1/3 cup canola oil
1 tablespoon dried basil
2 teaspoons salt
1 teaspoon pepper
1 pint heavy whipping cream
3 tablespoons cornstarch
3 tablespoons water

Steps:

  • Place potatoes in a 5-qt. roasting pan. Add onions, peppers and sausage; toss gently. Combine oil, basil, salt and pepper. Pour over the eat and vegetables; toss well. , Cover and bake at 350° for 45 minutes; stir. Add the cream; cover and bake 30-40 minutes longer or until potatoes are tender. , Combine cornstarch and water; stir into stew. Place on stovetop and bring to a boil, stirring constantly until thickened.

Nutrition Facts : Calories 507 calories, Fat 41g fat (18g saturated fat), Cholesterol 108mg cholesterol, Sodium 1056mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

TIM'S SAUSAGE STEW



Tim's Sausage Stew image

This firehouse favorite is both hearty and light with great flavor. Your family will love it.

Provided by Tim

Categories     Stew

Time 50m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
2 pounds sausages, sliced into coin size pieces
1 tablespoon all-purpose flour
8 cups chicken broth
1 (28 ounce) can peeled and diced tomatoes with juice
1 teaspoon dried basil
1 tablespoon dried oregano
3 zucchini, sliced
½ cup acini di pepe pasta

Steps:

  • In a large pot, melt butter and brown the sausage slices; drain fat. Stir flour into sausage then mix in chicken broth, tomatoes, basil and oregano; bring to boil. Lower heat and simmer approximately 20 minutes or until sausage is fully cooked. Add zucchini slices and pasta. Continue cooking until zucchini and pasta are done.

Nutrition Facts : Calories 735.7 calories, Carbohydrate 27.7 g, Cholesterol 112.5 mg, Fat 57.2 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 20.9 g, Sodium 1672.8 mg, Sugar 5.6 g

HOMEMADE ITALIAN SAUSAGE STEW



Homemade Italian Sausage Stew image

One day when I was preparing Italian sausages, I decided to do something different. After browning them, I put the sausages in a pot and added other ingredients, ending up with this stew that my husband and I like very much. We have four grown children and will soon celebrate our 50th wedding anniversary!

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 16

1-1/2 pounds Italian sausage links, cut into 1-inch pieces
3 cups water
4 medium potatoes, peeled and cut into chunks
2 medium carrots, cut into chunks
2 celery ribs, cut into chunks
2 small onions, cut into wedges
1/4 cup Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon each dried basil, thyme and rosemary, crushed
1 bay leaf
Salt and pepper to taste
3/4 cup ketchup
1/2 large green or sweet red pepper, cut into chunks
1 tablespoon minced fresh parsley
1 tablespoon cornstarch
1 tablespoon cold water

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.

Nutrition Facts :

TIM'S SAUSAGE BURGERS



Tim's Sausage Burgers image

My husband came up with the combination while he was still single...and he hates to cook! If you love hamburgers and Italian sausage, this will be a winner with you :) Great on the BBQ and a bit leaner than just sausage alone. This recipe makes a lot, but I freeze half before cooking so they are always handy for grilling.

Provided by Karen..

Categories     Lunch/Snacks

Time 25m

Yield 16 serving(s)

Number Of Ingredients 5

2 lbs ground beef (the leaner the better)
2 lbs Italian sausage (sweet or hot or both)
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • If you cannot get bulk sausage, then squeeze the sausage out of the casing and discard casing.
  • Mix all ingredients until well combined.
  • Shape into patties.
  • I make mine very thin and about 1" wider than a hamburger bun, because they shrink up and get thicker while cooking.
  • BBQ grill or fry until juices run clear.
  • Serve on your favorite buns or rolls.
  • ENJOY!

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2022-05-03 Slow Cooker Chickpea Tortilla Soup (Freezer to Crock Pot) Sweet Peas and Saffron. salt, vegetable stock, corn, onion, tortilla chips, cumin, salsa and 7 more. Tortilla Soup Recipe for the Crock Pot Slow Cooker. Mama Loves Food. red kidney beans, minced garlic, diced tomatoes, mexican blend cheese and 13 more.
From yummly.com


PORK AND CABBAGE STEW RECIPES - ALL INFORMATION ABOUT HEALTHY …
Simple Pork and Cabbage Skillet Recipe | Allrecipes top www.allrecipes.com. Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour. Step 3
From therecipes.info


TIM'S SAUSAGE STEW - STEWS - WORLDRECIPES.ORG
In a large pot, melt butter and brown the sausage slices; drain fat. Stir flour into sausage then mix in chicken broth, tomatoes, basil and oregano; bring to boil. Lower heat and simmer approximately 20 minutes or until sausage is fully cooked. Add zucchini slices and pasta. Continue cooking until zucchini and pasta are done.
From worldrecipes.org


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