HERBED WHITE BEAN AND SAUSAGE STEW
Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
- When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams
SOUTHERN-STYLE SAUSAGE STEW
Dive into this hearty, herby and healthy recipe. The brown rice is great for keeping blood sugar levels steady, and it will also fill you up really well. Ripe, juicy tomatoes are bursting with vitamin C to keep the whole body ticking over, and the green pepper provides a dose of vitamin E, which helps your immune system stay strong. I've specified pork & oregano sausages here because they give the flavour a real boost. But, if you can't get hold of them, regular higher-welfare pork sausages are fine to use.
Provided by Jamie Oliver
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Fill a medium pan with salted water, place on a high heat and bring to the boil.
- Heat a splash of oil in a medium deep sided pan on a medium heat. Prick the sausages with a fork and and cook for 10 minutes, or until browned on all sides, turning regularly.
- Meanwhile, peel and trim the onion and celery. Halve and deseed the pepper, removing the core and stalk, then chop everything into 1cm chunks. Peel, crush and roughly chop the garlic.
- Add the rice to the boiling water and cook for 25 minutes, or until tender. Drain in a sieve, then tip back into the warm pan. Cover with a lid and set aside off the heat.
- When the sausages are nicely browned, remove from the pan. There should be a little fat left at the bottom of the pan. Add enough oil to make this up to 1 tablespoon, then add the vegetables, garlic and paprika.
- Halve, deseed and finely chop the chilli, then add to the pan. Cover with a lid and cook on a medium heat for 10 to 15 minutes, or until soft.
- Meanwhile, boil the kettle. Dissolve the stock cube in a jug with 350ml of boiling water. Roughly chop the tomatoes and put to one side.
- Sprinkle the flour over the veg, then stir before adding the tomatoes, vinegar, sausages and stock, then bring to the boil.
- Squash the tomatoes into the sauce with a wooden spoon, then simmer for 10 minutes, or until you have a nice thick sauce around the sausages.
- Meanwhile, trim and finely slice the spring onions. When the stew is ready, taste and season with sea salt and black pepper. Divide the stew and rice between plates, scatter with spring onions, then serve.
Nutrition Facts : Calories 670 calories, Fat 28.8 g fat, SaturatedFat 7.5 g saturated fat, Protein 29.2 g protein, Carbohydrate 81.7 g carbohydrate, Sugar 8.1 g sugar, Sodium 1.8 g salt, Fiber 4.8 g fibre
SAUSAGE-AND-VEGETABLE STEW
Provided by Food Network Kitchen
Categories main-dish
Time 46m
Yield 4 servings
Number Of Ingredients 15
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.
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
IRISH CODDLE (SAUSAGE AND POTATO STEW)
Irish stick-to-your-ribs comfort food made with sausage, bacon, red potatoes, and topped off with a bottle of Guinness.
Provided by Mike Quinn
Time 1h30m
Number Of Ingredients 13
Steps:
- Cook bacon in a large skillet until the edges are just beginning to turn brown. Remove from pan and let drain on paper towels. Reserve fat.
- Cook sausage in the same skillet, adding the reserved bacon fat if needed to prevent sticking. (If using a breakfast sausage, break into pieces using your fingers before placing into the pan. If using a sausage that is in large links, keep intact, then slice after cooking or while it is is still frying.) Remove from skillet and set aside.
- Place onions in skillet. Cook until lightly browned and softened, about 6-8 minutes.
- Layer cooked onions in the bottom of a large oven-proof skillet or Dutch oven. Place bacon on top of onions, and sausage on top of bacon.
- Sprinkle with freshly ground black pepper to taste. Add minced garlic, parsley, thyme, and bay leaf.
- Pour in chicken broth and the bottle of stout beer.
- Spread potatoes and leeks evenly over the top.
- Preheat oven to 300°F. Cover and place pan on stove over medium-high heat and bring to a boil.
- Place covered pan into preheated oven and bake for 45 minutes.
- Add salt to taste.
- Serve warm, ladled into bowls.
Nutrition Facts : ServingSize 1 Medium Sized Bowl, Calories 475 calories, Sugar 2.7 g, Sodium 1575.1 mg, Fat 25.8 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 30.3 g, Fiber 3.3 g, Protein 26.1 g, Cholesterol 96.5 mg
SOUTHERN SAUSAGE STEW
A sausage stew is a winning combo in any country and this American-inspired one has a great kick
Provided by Jamie Oliver
Categories Mains Jamie's America Pork Dinner Party American Sausage Stew
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- In the UK we love our bangers and mash, don't we, and you'll find that this dish is fairly similar but with rice and Louisiana gravy. It pushes similar buttons, and it has the added advantage of extra spices, and it also reminds me of a kinda Italian peperonata. But, let's be honest, beautiful sausages in a lovely stew are a winning combo in any country.
- In the spirit of Cajun cooking, this is a simple one-pan dish, perfect whether you're at home or cooking outdoors. Give this a try and you'll love it.
- Put a splash of olive oil in a pan and let it get hot. Add your sausages and let them cook away so they brown nicely on all sides. Once golden and crisp, take them out of the pan and put them on a plate to rest. Depending on your sausages, there may be a lot of fat left behind in the pan. You only want to keep about 4 tablespoons of it in the pan, so carefully pour any extra away. If you don't have enough, just add a splash more olive oil.
- Add your onion, peppers and celery to the fat and fry on a medium heat for 10 to 12 minutes, stirring occasionally, until softened. Stir in your garlic, chilli, thyme and spices and fry for another minute or two. Stir in your flour and vinegar, and after a couple of minutes add your browned sausages, chicken stock and tinned tomatoes, using a wooden spoon to break them up a little. Season with a nice big pinch of sea salt and black pepper, stir, then bring to the boil and let it tick away for 15 minutes or so until you have a thick and delicious gravy.
- Serve with a hearty spoonful of rice on the side and sprinkle over some sliced spring onion, chopped parsley and any reserved celery leaves. Really tasty stuff!
- PS: I've also stirred chopped up pieces of cooked chicken, quail and smoky bacon through this with great results!
Nutrition Facts : Calories 435 calories, Fat 29.2 g fat, SaturatedFat 10.5 g saturated fat, Protein 25.8 g protein, Carbohydrate 19.1 g carbohydrate, Sugar 9.1 g sugar, Sodium 3.56 g salt, Fiber 4.3 g fibre
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
HOMEMADE ITALIAN SAUSAGE STEW
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
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 :
SAUSAGE STEW
Ready in just 35 minutes, Donal Skehan's quick and hearty sausage stew makes a great midweek dinner.
Provided by delicious. magazine
Categories Best sausage casserole recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 220°C/fan200°C/gas 7. Heat a flameproof casserole over a medium heat on the hob, add the oil and fry the onion with the rosemary and peppers for about 5 minutes until just tender.
- Add the tomatoes, chicken stock and red wine, then bring to the boil. Add 1 quantity of the cooked honey mustard sausage roast. Squeeze the garlic out of its skins. Season with salt, pepper and the mustard powder. Stir the stew, cover, then cook in the oven for 20 minutes. Serve as a hearty, warming dinner with a big chunk of crusty bread to mop up any leftover juices.
Nutrition Facts : Calories 424kcals, Fat 24.1g (7.5g saturated), Protein 18.1g, Carbohydrate 25g (16.9g sugars), Fiber 6g
SAUSAGE & BEAN CASSEROLE
A comforting and hearty one-pot sausage stew with chorizo, smoked paprika and plenty of vegetables
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 17
Steps:
- Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
- Add 1 finely chopped onion and cook gently for 5 minutes.
- Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
- Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
- Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
- Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
- Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
- Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
- Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.
Nutrition Facts : Calories 519 calories, Fat 33.8 grams fat, SaturatedFat 11.7 grams saturated fat, Carbohydrate 25.9 grams carbohydrates, Sugar 11.7 grams sugar, Fiber 5.2 grams fiber, Protein 24.5 grams protein, Sodium 2.9 milligram of sodium
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.
TIM'S SAUSAGE STEW
This firehouse favorite is both hearty and light with great flavor. Your family will love it.
Provided by Tim
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 6
Number Of Ingredients 9
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
SAUSAGE STEW
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
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 :
SATISFYING SAUSAGE STEW | ASDA GOOD LIVING
A comforting, healthier twist on this classic family favourite.
Provided by Asda Good Living
Categories Main course
Time 35m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp oil in a non-stick frying pan and cook the sausages for 10 minutes or until lightly browned all over. Meanwhile, heat 1 tbsp oil in a pan and cook the onion until soft. Add the carrots and celery and cook, stirring often, for 5 minutes.
- Add the sausages, herbs, tomatoes and Worcestershire sauce, ketchup and stock. Bring to the boil, cover and simmer for 15 minutes. Add the beans and simmer for 10 minutes. Add the cornflour and simmer for 2 minutes.
- Meanwhile, boil the potatoes until tender. Drain and mash with the milk and mustard. Serve with the stew.
Nutrition Facts : Calories 542 kcal, Fat 13 grams, SaturatedFat 3 grams, Sugar 23.6 grams, ServingSize 710g grams
WEEKNIGHT CHICKEN SAUSAGE STEW
A savory one-dish stew with cannellini beans, leafy greens, chicken sausage and marinara sauce, all topped with cheesy bread crumbs.
Provided by Karen Tedesco
Categories Chicken
Time 30m
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the oil in a small skillet over medium-high heat. Add the breadcrumbs and cook 2 - 3 minutes, stirring frequently, until the crumbs are crisp and golden brown. Set aside
- Put the remaining 3 tablespoons olive oil in a large skillet (12-inches) that has a lid. Place over medium heat and add the onion. Cook until the onion is softened and translucent, 3-5 minutes.
- Turn up the heat to medium-high and add the sausage. Cook the sausage until it begins to brown, stirring it around the pan so it doesn't stick.
- Stir in the garlic, rosemary, chili and salt to taste. Cook about 30 seconds, until fragrant. Add the beans, stock and marinara sauce and bring to a simmer.
- Lower the heat, cover the pan and cook 10 minutes. Uncover the pan and simmer 5 more minutes to thicken the sauce. Remove from the heat and stir in the spinach.
- Sprinkle the bread crumbs and cheese over the top and serve.
Nutrition Facts : ServingSize 1 serving, Calories 567 kcal, Carbohydrate 40 g, Protein 28 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 90 mg, Sodium 2170 mg, Fiber 4 g, Sugar 11 g
TUSCAN SAUSAGE AND VEGETABLE STEW
Tuscan Sausage and Vegetable Stew is packed with healthy vegetables and beans simmered in a nourishing, well-seasoned broth. Hearty and delicious!
Provided by Iowa Girl Eats
Categories entree, kid friendly, light and healthy, soup or stew
Yield serves 6-8
Number Of Ingredients 15
Steps:
- Heat oil in a large soup pot or Dutch Oven over heat that's just a touch above medium. Add kielbasa, celery, carrots, shallot, and garlic then season with seasoned salt and pepper and stir to coat. Place a lid on top then cook for 7 minutes, stirring a couple times. Remove lid then continue to saute until vegetables have softened, 5-6 more minutes.
- Add Italian seasoning, undrained tomatoes, beans, chicken broth and parmesan cheese rind if using, then turn heat up to high to bring stew to a boil. Turn heat back down to medium then add potatoes, partially cover with the lid, and simmer until potatoes are tender, 20-25 minutes, stirring occasionally. Add baby spinach then cook until wilted, 1 minute. Scoop stew into bowls then top with parmesan cheese and serve.
SAUSAGE STEW
Never dreamed I would care for this. Shared it with co-workers and they all went as ga-ga over it as I did.
Provided by Darlene Ross
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown sausage and onion- drain.
- Simmer until potatoes are tender (about 15 min.).
- Heat through and serve.
SMOKED SAUSAGE STEW
Bring home the flavors of the bayou with Smoked Sausage Stew. This saucy skillet dinner is served over rice and serves a crowd.
Provided by Barbara
Categories Entree Main Course
Time 30m
Number Of Ingredients 9
Steps:
- In a large skillet, heat olive oil. Saute smoked sausage, peppers and onions until vegetables are soft, approximately 5 minutes.
- Add tomato paste and minced garlic, stir for 30 minutes.
- Add broth, undrained diced tomatoes and lima beans.
- Simmer uncovered, stirring occasionally until the lima beans are tender and the sauce is thick, approximately 15-20 minutes.
- Add hot sauce to taste, if desired. Serve over cooked rice.
Nutrition Facts : Calories 294 kcal, Carbohydrate 20 g, Protein 11 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 843 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
SAUSAGE STEW
This recipe is simple and flexible because you can substitute ingredients you have on hand, and it still turns out delicious. I didn't have dry white wine but substituted a bottle of beer. I didn't have enough potatoes so I added some cubed frozen hashbrowns. Surprisingly, I used half the onions (and I love onions), but maybe we just grow our onions bigger in Idaho. I also added a couple cups of white beans just for flavor and used linguica sausage instead of sweet Italian because it's what I had. I left the cheese out of the pot to add separately so there wasn't a cheese covered pot to clean. You could add zucchini or whatever vegetable you felt like if you didn't want to use green beans. I found this recipe on epicurious.com, and it is originally from Bon Appetit April 1991 by Joanie Moscoe of North Caldwell, New Jersey. Thank you Joanie for posting this easy and delicious stew! Serving size is estimated because it was not listed.
Provided by AmyZoe
Categories Stew
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Heat heavy 4 quart saucepan over medium-high heat.
- Add sausages and cook until brown, turning occasionally.
- Transfer sausages to plate and cool slightly. Cut into 1" pieces.
- Remove all but 2 tablespoons of fat from saucepan.
- Add onions to saucepan and saute over medium heat until tender, about 15 minutes.
- Add bell peppers and garlic and continue cooking until bell peppers 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.
SPICY SAUSAGE AND PEPPER STEW
Reduced-fat hot Italian sausage helps make this hearty pepper stew a Healthy Living recipe. Serve with crackers and prepare to wow the crowd!
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 9 servings, 1 cup stew and 5 crackers each.
Number Of Ingredients 8
Steps:
- Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
- Add flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.
- Serve with crackers.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g
SAUSAGE AND CHICKPEA STEW RECIPE
Sausage and chick pea stew is so simple to make, packed full of flavour and plenty of tender sausages that are sure to go down a treat
Provided by Nichola Palmer
Categories Dinner
Time 1h
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large deep flameproof casserole dish and fry the sausages over a high heat for 3-4mins until browned all over. Remove and set aside.
- Add the onion, garlic, celery and potatoes to the dish and cover and cook over a low heat for 5mins, stirring occasionally. Sprinkle over the papika and cook for 1min then stir in the passata and stock. Bring to the boil then reduce the heat to a simmer.
- Slice each sausage diagonally into three and add to the dish with the chickpeas and half the thyme sprigs. Season with salt and freshly ground black pepper. Cover and simmer for 35-40mins until the vegetables are tender. Serve garnished with the rest of the thyme sprigs.
Nutrition Facts : @context https
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.
CROCK-POT SAUSAGE STEW RECIPE
This veggie packed stew features slices of Italian sausage, tomatoes, beans and fresh zucchini for a rich and hearty stew that is perfect for dinner any night of the week! Serve with some freshly grated Parmesan cheese on top and a slice of crusty Italian bread for sopping up the juices if desired!
Provided by Crock-Pot Ladies
Categories Soups, Stews and Chili
Time 4h30m
Number Of Ingredients 9
Steps:
- In a medium skillet on the stove-top, cook the Italian sausages until done. Remove sausages from pan with tongs and cut each one into bite sized slices.
- Add all ingredients, except the pasta, to a 6 quart or larger slow cooker.
- Cover and cook on LOW for 4 to 6 hours or until the zucchini is tender.
- During the final 30 minutes of cooking, cook the pasta on the stove-top according to the directions on the pasta. Drain and add cooked pasta to the stew.
- Ladle stew into bowls and serve with a side of crusty Italian bread for dipping into the stew and some freshly grated Parmesan cheese if desired.
- Enjoy!
Nutrition Facts : Calories 447 kcal, Carbohydrate 58 g, Protein 26 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 1116 mg, Fiber 8 g, Sugar 4 g, UnsaturatedFat 0.9 g, ServingSize 1 serving
CREAMY SLOW COOKER SAUSAGE STEW
Steps:
- Lightly grease or oil the crockery insert of a 4-quart or larger slow cooker.
- Combine the cubed potatoes, chopped onion, red and green bell pepper, celery, carrots, and sausage in the prepared slow cooker.
- In a small bowl, combine the olive oil with the dried leaf basil, salt, pepper, and garlic powder . Add to the potato and sausage mixture and stir to coat thoroughly. Stir in the potato soup.
- Cover and cook on high for 2 1/2 to 3 hours or on low for about 6 hours, or until the vegetables are tender.
- Combine the cornstarch and cold water, whisking until smooth. Add to the stew along with the cream. Cover and cook for about 5 minutes longer, until the stew is bubbling and thickened.
- Taste and adjust salt, pepper, and other seasonings as needed.
Nutrition Facts : Calories 864 kcal, Carbohydrate 108 g, Cholesterol 67 mg, Fiber 11 g, Protein 24 g, SaturatedFat 12 g, Sodium 1223 mg, Sugar 13 g, Fat 39 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
SAUSAGE AND BEAN STEW RECIPE
Our sausage and bean stew is a fail-safe family recipe. Keep the winter chill out with this warming one-pot dish.
Provided by Jessica Dady
Categories Dinner
Time 50m
Yield Serves: 4
Number Of Ingredients 5
Steps:
- Put the sausages and onion in a pan and cook until the sausages are beginning to brown, turning them occasionally.
- Stir in the sauce. Fill one pot with water and add to the pan. Bring the mixture to the boil, then simmer for 20 mins.
- Add the drained beans and simmer for a further 5-10 mins or until the beans are heated through, the sausages are cooked and the sauce is the required consistency. Garnish with herbs.
Nutrition Facts : @context https, Calories 980 Kcal, Fat 73 g
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.
SAUSAGE AND LENTIL STEW
This sausage and lentil stew recipe is a perfect winter warmer. It's an all-in-one pot easy to make delicious hearty recipe. Great served alone or with some rustic bread!
Provided by Neil
Categories Dinner
Number Of Ingredients 12
Steps:
- Heat one tablespoon of olive oil in a stove proof casserole dish or a medium sized saucepan and fry the sausages for about 8 minutes turning frequently so they don't burn. Transfer to a plate.
- Add another tablespoon of oil and gently fry the onion and pepper for about 5 minutes until softened.
- Add the can of tomatoes, tomato paste, lentils, stock, wine, herbs and chillies. Stir well. Cover the pan and simmer for about 30 minutes until the lentils are tender. Season to taste.
- Whilst the lentils are simmering away cut the sausages in half.
- Once the lentils are ready stir in the sausages.
- Serve with green vegetables like broccoli or some rustic bread.
Nutrition Facts : Calories 655 kcal, Carbohydrate 45 g, Protein 41 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 123 mg, Sodium 2081 mg, Fiber 14 g, Sugar 10 g, UnsaturatedFat 7 g, ServingSize 1 serving
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