ITALIAN SAUSAGE AND TOMATO STEW
Simple to make, lots of veggies, good balance of protein, fat and carbs. Therefore this recipe is a winner. Make a double batch and freeze the rest for dinner another day.
Number Of Ingredients 12
Steps:
- Bake the sausage until just cooked in either your toaster oven or conventional oven. Once cool, slice into bite size pieces and then set aside.
- Preheat a large pot on medium heat. Add the olive oil and then the onions and peppers. Sauté, stirring occasionally, until lightly browned.
- Now add the leeks and garlic and sauté, stirring frequently for another minute or two.
- Add the tomatoes, broth, beans and thyme and simmer for about 1 hour.
- Add the sliced sausage and season to your preference with the salt and pepper.
- Once you are happy with the flavour, you can reheat and serve or refrigerate/freeze for another day.
HEARTY TOMATO AND SAUSAGE STEW
This is really filling! I tripled this recipe so I could feed 5 members of my family and a friend. It was just enough! don't worry if it is watery at the end.
Provided by Anulazuli
Categories Onions
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- You may want to cook sausage ahead of time.
- Brown and drain sausage. Set aside.
- Saute onion and garlic in butter untill onion is translucent.
- Stir in sausage. Heat breifly.
- Add tomatoes, oregano, basil, and water. Heat through and serve.
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.
TOMATO SAUSAGE STEW
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
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
FAVORITE ITALIAN SAUSAGE STEW
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
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.
SAUSAGE-AND-PEPPER STEW
This stew of peppers, onions, tomatoes, and hot Italian sausage makes a colorful, piquant accompaniment to Sea Scallops with Sherry and Saffron Couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Remove casings from sausage; crumble into 1-inch pieces. Heat a large saute pan over medium heat. Add the sausage; cook, stirring often, until browned and cooked through, about 8 minutes. Remove the sausage from the saute pan with a slotted spoon; set aside.
- Pour off all but 1 tablespoon of fat from the pan. Return to medium heat; add the onion. Saute the onion until it is just beginning to brown and soften, about 5 minutes. Add the peppers; continue to cook for 10 minutes more.
- Add salt and pepper. Add tomatoes; bring to a boil, and then lower to a simmer until vegetables are tender and the sauce has reduced and thickened slightly, about 12 minutes more.
- Return sausage to pan; cook just enough to heat through. Stir in parsley; adjust seasoning with salt and pepper.
SAUSAGE STEW (WITH PEPPER, ONIONS AND POTATOES)
Make and share this Sausage Stew (With Pepper, Onions and Potatoes) recipe from Food.com.
Provided by Chef Bob Martino
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil to a medium high heat in Dutch oven or heavy pot. Add the sausage and cook on all sides. About 15 minutes.
- Add garlic and stir for a minute or two. Add peppers and onions, stirring to coat with oil. Add tomato paste, diced tomato, potatoes and tomato sauce. Stir to combine.
- Add seasonings, cheese, and water. Stir once more. Bring to a simmer and cook for about 45 minutes.
- Potatoes should be tender. Sprinkle liberally with Romano cheese. Serve with garlic bread and a salad. Makes 6 servings.
Nutrition Facts : Calories 358.1, Fat 17.5, SaturatedFat 4.6, Cholesterol 28, Sodium 1374.3, Carbohydrate 34.1, Fiber 6.9, Sugar 13.7, Protein 20.2
SPICY TOMATO, SEAFOOD, AND CHORIZO STEW
This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!
Provided by Jennifer Baker
Categories Trusted Brands: Recipes and Tips Hunt's
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
- Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
- Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
- Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 25.1 g, Cholesterol 184.5 mg, Fat 19.5 g, Fiber 4.2 g, Protein 42.2 g, SaturatedFat 6.2 g, Sodium 2006.1 mg, Sugar 7 g
QUICK SAUSAGE STEW
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
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
Provided by Joanie Moscoe
Categories Beef Onion Pork Potato Tomato Stew Cheddar Mozzarella Parmesan Sausage Bon Appétit New Jersey
Yield Serves 6
Number Of Ingredients 17
Steps:
- Heat heavy 4-quart saucepan over medium-high heat. Add sausages and cook until brown, turning occasionally, about 30 minutes. Transfer sausages to plate; cool slightly. Cut into 1-inch pieces.
- Remove all but 2 tablespoons fat from saucepan. Add onions to saucepan and sauté over medium heat until tender, about 15 minutes. Add bell peppers and garlic and continue cooking until bell peppers just begin to soften, about 5 minutes. Pour in wine and boil 1 minute. Add potatoes, tomatoes, broth and tomato paste. Simmer until potatoes are tender, stirring occasionally, about 10 minutes. Stir in green beans, sausages and herbs. Cover and cook 15 minutes. Add all cheeses and stir.
CABBAGE-SAUSAGE STEW
This comforting stew of smoked sausage and vegetables can be on the table in less than an hour. Great for a busy weeknight!
Provided by Bibi
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat a 6-quart Dutch oven over medium heat. Add avocado oil to the warm pan and heat until it shimmers, about 1 minute. Add sausage pieces, cut-side down, and heat until browned, 1 to 2 minutes. Turn and brown on the other side, about 1 to 2 minutes more. Transfer sausage to a plate and reserve juices in the pan.
- Add carrots, potatoes, and onion to the Dutch oven and stir to coat with pan juices. Add chicken broth and black pepper, stirring to combine. Return browned sausage to the pan on top of the vegetables, and place cabbage wedges on top of kielbasa. Bring broth to a boil, about 5 minutes, then cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork tender, about 20 minutes.
- Use a slotted spoon to remove all vegetables and sausage pieces and set aside in a bowl. At this point, cabbage may be cut into bite-sized pieces.
- Place flour in a small bowl and add enough water to make a thin paste, stirring until all lumps dissolve. Whisk liquid in the Dutch oven constantly while gradually adding flour mixture until liquid boils again, about 5 minutes. Return vegetables and sausage to the Dutch oven and adjust seasoning, if necessary. Serve in individual bowls.
Nutrition Facts : Calories 907.2 calories, Carbohydrate 67.6 g, Cholesterol 101 mg, Fat 53.1 g, Fiber 12.5 g, Protein 40.8 g, SaturatedFat 17 g, Sodium 3109.9 mg, Sugar 16.7 g
SAUSAGE, MUSHROOM, AND TOMATO STEW RECIPE - (4.6/5)
Provided by mistynoelle13
Number Of Ingredients 9
Steps:
- 1. Spray a large nonstick skillet with nonstick spray and wet over high heat. Add the sausages, mushrooms, and zucchini; cook, stirring until lightly browned, about 5 minutes. 2. Stir in all the remaining ingredients except the spinach and bring to a boil. Reduce the heat and simmer about 2 ninutes. Add the spinach, stirring gently until it wilts, about 1 minutes. Server over barley.
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QUICK TOMATO AND SAUSAGE STEW - HEALTHY FOOD GUIDE
From healthyfood.com
3/5 Total Time 20 minsCategory Casseroles, StewsCalories 486 per serving
- 1 Heat a wide pan over a medium-high heat. Spray with cooking oil. Add onion and garlic. Cook, stirring, for 3 minutes. Add sausages and cook for 5-6 minutes until browned.
- 2 Add tomatoes, water, cumin and chilli (if using).Cook for 10-15 minutes until sausages are tender and cooked through.
- 3 Stir in chickpeas and peas. Cook for a further 5 minutes or until heated through. Sprinkle with parsley to serve.
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