Creamy Sausage Stew Recipes

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CREAMY BRATWURST STEW



Creamy Bratwurst Stew image

A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. I adapted a baked stew recipe that appeared in a newspaper. This is so comforting on cold winter evenings. -Susan Holmes, Germantown, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 7h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1-3/4 pounds potatoes (about 4 medium), peeled and cubed
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 pounds uncooked bratwurst links
1/2 cup chicken broth
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
2 cups half-and-half cream
1 tablespoon cornstarch
3 tablespoons cold water

Steps:

  • Place first 5 ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top., Cook, covered, on low 6-7 hours, until sausage is cooked through and vegetables are tender. Remove sausages from slow cooker; cut into 1-in. slices. Return sausages to potato mixture; stir in cream., Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.

Nutrition Facts : Calories 544 calories, Fat 39g fat (15g saturated fat), Cholesterol 114mg cholesterol, Sodium 1367mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

CREAMY SAUSAGE STEW



Creamy Sausage Stew image

Got this from "Taste of Home" 2005 Best Holiday Recipes collection. Remarkably easy to make (I usually halve the recipe) with a minimum of ingredients, it cooked up creamy and delicious. Definitely a keeper! Serve in breadbowls for extra special presentation.

Provided by Burgundy Damsel

Categories     Stew

Time 1h35m

Yield 8-12 serving(s)

Number Of Ingredients 12

8 -10 medium red potatoes, cut into 1 inch pieces
2 large white onions, quartered
1 large green pepper, cut into 1 inch pieces
1 large sweet red pepper, cut into 1 inch pieces
2 lbs smoked Polish sausage, cut into 1 inch slices
1/3 cup vegetable oil (both work fine) or 1/3 cup olive oil (both work fine)
1 tablespoon dried basil
2 teaspoons salt
1 teaspoon pepper
1 pint heavy whipping cream
3 tablespoons cornstarch
3 tablespoons water

Steps:

  • Place potatoes in a 5 qt roasting pan.
  • Add onions, peppers and sausage; toss gently.
  • Combine oil, basil, salt and pepper. Pour over meat and vegetables; toss well.
  • Cover and bake at 350* for 45 minutes; stir.
  • Add the cream; cover and bake 30-40 minutes longer (or until potatoes are tender).
  • Combine cornstarch and water; stir into stew.
  • Place on stovetop and bring to a boil, stirring constantly until thickened.

Nutrition Facts : Calories 846.5, Fat 64.1, SaturatedFat 26.7, Cholesterol 160.9, Sodium 1612.9, Carbohydrate 46.4, Fiber 5.1, Sugar 5.2, Protein 22

HOMEMADE ITALIAN SAUSAGE STEW



Homemade Italian Sausage Stew image

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

1-1/2 pounds Italian sausage links, cut into 1-inch pieces
3 cups water
4 medium potatoes, peeled and cut into chunks
2 medium carrots, cut into chunks
2 celery ribs, cut into chunks
2 small onions, cut into wedges
1/4 cup Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon each dried basil, thyme and rosemary, crushed
1 bay leaf
Salt and pepper to taste
3/4 cup ketchup
1/2 large green or sweet red pepper, cut into chunks
1 tablespoon minced fresh parsley
1 tablespoon cornstarch
1 tablespoon cold water

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 :

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