Spicy New York Italian Sausage Stew Food

HOT ITALIAN SAUSAGE

Steps:

• Put the pork in a bowl and add all remaining ingredients. Mix well to distribute the seasoning evenly throughout the meat.
• Cover and refrigerate for up to 3 days, or freeze for future use.

HERBED WHITE BEAN AND SAUSAGE STEW

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.

COMFORT ITALIAN SAUSAGE STEW

Steps:

• In lg skillet over med heat, brown sausage.
• Add wine, oil, onions and garlic; cook 5 minutes.
• Add basil, oregano, red pepper flakes, both cans of tomatoes, and potatoes.
• Bring to a boil.
• Reduce heat, cover and simmer for 20 minutes.
• Stir in parsley and salt.

SPICY NEW YORK ITALIAN SAUSAGE STEW

Steps:

• Chop all the vegetables into bite-size pieces; peel the yams but not the red potatoes; keep each vegetable separate because they will be added at different times.
• Prepare seasoning mix in a small bowl, set aside.
• Brown the sausage in a hot skillet, drain, set aside and keep warm.
• Prepare the roux; heat the oil and the flour, cook over medium heat until dark blonde (about 6 minutes); be careful not to scorch the mixture.
• Mix the minced garlic with half of the chopped onion, celery, carrots, and the green peppers and 1/2 of the seasoning mix.
• Add the mixture to the roux(it will be a sticky mess in the pan); cook stirring frequently, for about 4 minutes.
• Add the tomato paste and cook 2 minutes nore, stirring frequently.
• Stir in 2 cups of the chicken broth at a time, scraping any bits from the bottom of the pan as you stir.
• Add the rest of the carrots and the red potatoes; cook about 20 minutes; ADD the remaining vegetables, spices, yams, and precooked, drained sausage.
• Cook 15 to 20 minutes or until the potatoes and carrots are tender. Serve with hot crusty bread.

ITALIAN SAUSAGE STEW

Steps:

• In a large Dutch oven, brown sausage over medium heat; drain.
• Add in water, potatoes, carrots, celery, onions, Worcestershire sauce, and seasonings.
• Bring mixture to a boil; lower heat; cover and simmer for 1 hour or until sausage is not pink and vegetables are tender.
• Add ketchup, green pepper, and parsley.
• Cook an additional 12-15 minutes or until pepper is tender.
• Throw out bay leaf.
• Mix together cornstarch and cold water; blend until smooth; stir into stew.
• Bring to a boil; cook and stir for 2 minutes or until thickened.

HEARTY ITALIAN SAUSAGE STEW

Steps:

• Brown Italian sausage over medium heat in a soup pot and drain.
• Add olive oil, onion, garlic and carrots.
• Cook over medium-low heat until vegetables are tender, about 10 minutes.
• Add tomatoes, beef broth, kidney beans and 1/2 a can of white beans.
• Mash remaining white beans and add.
• Simmer 10-20 minutes.
• Add macaroni and cook until tender, usually about 10 minutes.
• Add salt and pepper to taste and garnish with Pecorino Romano and/or Parmesan cheese.

CHICKEN AND SAUSAGE STEW

Steps:

• Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20 to 30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces; set aside. , In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender., Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces. , Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.

LOW CARB ITALIAN SAUSAGE STEW

Steps:

• In a lasagna pan, layer Italian Sausages, Onions, Peppers, Garlic and drizzle with 2 TBS of Olive Oil.
• Cover pan with foil and bake in 425 degree oven for 45 minutes (remove foil for last 15 minutes to brown sausages slightly.
• Remove Sausages from mixture and slice into bite sized coins.
• In a stew pot, sautee celery in remaining 1 TBS of olive oil 5 minute Add bok choy and sautee until softened, add mushrooms and can of tomatoes, bring to simmer.
• Toss pepper, garlic and onion mixture with sausage coins and add to stew pot.
• Stir in oregano and salt, cover and let simmer for 1 hour, stiring frequently so it does not stick.

SAUSAGE STEW

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.

SPICY SHELLFISH AND SAUSAGE STEW

Steps:

• Heat oil in heavy large pot over medium heat. Add onion; sauté 2 minutes. Add tomatoes; sauté 4 minutes. Increase heat to high; add wine. Boil until reduced by half, about 2 minutes. Add clam juice; simmer 3 minutes. Add clams; cover and cook 3 minutes. Mix in fennel, bell pepper, and zucchini. Add mussels, sausage, and olives. Cover; bring to boil. Reduce heat to medium; simmer until shellfish open, about 5 minutes (discard any that do not open). Sprinkle with parsley and serve.