Turnip Sausage Stew Recipes

TURNIP SAUSAGE STEW

Steps:

• In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add the potatoes, carrots, turnip, onion, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in tomatoes; heat through.

SPICEY SAUSAGE STEW

Steps:

• Peel potatoes and dice into four segments. Cut sausages into 3 segments. Add to large pot. Chop carrots, parsnips, turnip and onion then add to the pot. Heat a ring on the hob to 4.
• Mix balsamic vinegar, red wine, mustard, tomato and garlic puree in a mixing bowl until well blended. Add parsley and thyme and stir.
• Add the mixing bowl to the pot and stir to coat meat and vegetables. Add 1 pint of water with 1 pork stock cube and 1 vegetable stock cube.
• Put pot on heated hob ring and leave to cook for 1 hour stirring occasionally.

SAUSAGE, BEAN, AND TURNIP GREEN SOUP

Steps:

• Spray a stockpot with cooking spray and heat over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is transparent, 5 to 7 minutes.
• Add chicken broth, beans, turnip greens, diced tomatoes, garlic powder, basil, oregano, red pepper flakes, and bay leaf; bring to a boil.
• Simmer until greens are tender, about 45 minutes.

CABBAGE-SAUSAGE STEW

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.