Italian Sausage And Vegetable Stew Food

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.

ITALIAN SAUSAGE AND VEGETABLE STEW

Steps:

• Cook sausage in large saucepan, covered, over medium to medium high heat for 5 minutes or until browned; pour off drippings.
• Add frozen vegetables, zucchini, tomatoes, mushrooms and garlic; bring to a boil.
• Reduce heat to low, simmer, covered for 10 minutes.
• Cook, uncovered, 5 to 10 minutes or until juices have thickened slightly.

DIABETIC ITALIAN SAUSAGE AND WHITE BEAN STEW

Steps:

• Heat the oil over medium high heat. Add the green pepper, onion, and celery. Cook for 3 minutes. Add in sausage and cook until browned.
• Add in rest of ingredients and bring to a boil. Lower heat and simmer for 10 minutes.

SAUSAGE AND VEGETABLE STEW

Steps:

• Heat olive oil in large pot over medium heat. Add the onion and garlic and cook until soft and glistening, about 6 minutes.
• Add the paprika and 1 tsp of salt. Cook 1 minute until deep red.
• Add the flour and cook until toasted, about 30 seconds.
• Immediately add all the water and whisk until smooth.
• Add the kielbasa, carrots, parsnips, potatoes and 1 tsp salt.
• Bring to a boil, then reduce to a simmer. Cover and cook 20 minutes or the vegetables are tender.
• Add the vinegar and pepper to taste.
• Mix half of the parsley into the sour cream in a small bowl.
• Top the stew with the remaining parsley. Ladle into bowls and top each with a dollop of the sour cream.

ITALIAN SAUSAGE AND VEGETABLE SAUTE

Steps:

• Heat oil in a large nonstick frypan or Dutch oven.
• Add in the sausage meat and cook breaking up the meat with a spoon (this should take about 10-12 minutes)then remove the sausage to a bowl.
• To the same skillet/pot add in the chopped eggplant, zucchini, bell pepper, onion, garlic, dried basil, chili flakes; saute for about 7-8 minutes or until just softened.
• Add the cooked sausage meat back to the skillet or pot with the chopped drained tomatoes, parsley and black pepper (or cayenne if using) reduce heat and simmer for 15 minutes.
• Add in 1/3 cup grated Parmesan cheese; mix to combine.
• Set oven to 350 degrees and butter a 8 x 8-inch baking dish (or larger).
• Transfer the mixture to the baking dish.
• Sprinkle the top with about 1-1/2 cups grated mozzarella cheese.
• Bake for 20-22 minutes or until the cheese melts and is bubbling.

ITALIAN SAUSAGE VEGETABLE SOUP

Steps:

• Use bulk sausage or remove the casings from the sausage and discard.
• Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
• Spoon out most of the fat from the cooked sausage and discard.
• Add the onions and garlic and cook, stirring,until soft but not browned.
• Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
• When the soup in boiling, add the orzo and cook for 20 minutes.
• Season to taste with salt and pepper.
• Serve in heavy soup bowls.
• If desired, sprinkle Parmesan cheese over each serving.
• To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
• It may also be frozen.