Italian Sausage And Pepper Stew Recipes

ITALIAN SAUSAGE & QUINOA STEW

Steps:

• In a large skillet, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking sausage into large crumbles; drain. , Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in beans, corn, peppers, quinoa, zucchini, garlic, seasonings, tomatoes and broth. Cook, covered, on low until vegetables and quinoa are tender, 5-6 hours. Sprinkle with cilantro.

ITALIAN-STYLE SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
• Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
• Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
• Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
• Serve in bowls or on rolls as sandwiches.

HOMEMADE ITALIAN SAUSAGE STEW

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.

ITALIAN SAUSAGE AND PEPPER STEW

Steps:

• In 6-quart Dutch oven, cook and stir sausage and bell peppers over medium-high heat about 8 minutes or until sausage is no longer pink; drain.
• Reduce heat to medium-low. Stir in tomatoes and basil; cover and simmer 10 minutes.
• Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.

ITALIAN SAUSAGE AND TOMATO STEW

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.

SLOW COOKER ITALIAN SAUSAGE AND PEPPER STEW

Steps:

• 1. Coarsley chop veggies - potatoes cut to about 1 and a half inch pieces. Line the bottom of a 5 - 6 qt. slow cooker with the potatoes. Brown sausages whole (I use hot, but mild or sweet will taste just as good!) in pan, and place in single layer on top of potatoes. Saute peppers, onions, and garlic in a little oil in pan about 2 minutes to just soften edges. Deglaze pan with some of the broth to get all that good flavor, and pour evenly over top of the sausages. Sprinkle the tapioca over the pepper mix. Next layer, pour tomatoes with juice evenly on top of peppers. Oregano, salt, and pepper sprinkled, then finish by pouring chicken broth over everything. DO NOT MIX! Leave in layers.
• 2. Cook on LOW for 4 hours. Remove sausages and let rest. Turn heat to HIGH, add 2 heaping tablespoons of cornstarch mixed with a little water to pot and stir in. Slice up the sausages, return to pot - stir in. Cover and continue cooking on high for 20 minutes or until sauce has thickened slightly. Serve with grated parmesan and garlic 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.

ITALIAN SAUSAGE AND PEPPERS

Steps:

• In a large pan add the olive oil and sliced sausage, cook turning often, for approximately two minutes on medium heat or until lightly browned.
• Add the sliced peppers, spices and water. Cover the pan and cook on low/medium heat for approximately 15 minutes, turning occasionally.
• Remove the cover and cook stirring occasionally (so it doesn't burn) on medium/high (not too high) heat for approximately 10-15 minutes or until cooked. Serve immediately. Enjoy!

SPICY SAUSAGE AND PEPPER STEW

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.

ITALIAN SAUSAGE AND BEAN STEW

Steps:

• Heat oil in a pan and fry sausages to brown lightly all over.
• Turn down heat and add onion, celery and garlic over gentle heat to soften but not brown.
• Pour over Cirio Chopped Tomatoes and bring to bubbling.
• Season, then turn down to simmer for 10 minutes.
• Add sage and bay leaves. Spoon in cannellini beans and stir.
• Season again and cook for another 5 minutes to heat beans.

SAUSAGE-AND-PEPPER STEW

Steps:

• Remove casings from sausage; crumble into 1-inch pieces. Heat a large saute pan over medium heat. Add the sausage; cook, stirring often, until browned and cooked through, about 8 minutes. Remove the sausage from the saute pan with a slotted spoon; set aside.
• Pour off all but 1 tablespoon of fat from the pan. Return to medium heat; add the onion. Saute the onion until it is just beginning to brown and soften, about 5 minutes. Add the peppers; continue to cook for 10 minutes more.
• Add salt and pepper. Add tomatoes; bring to a boil, and then lower to a simmer until vegetables are tender and the sauce has reduced and thickened slightly, about 12 minutes more.
• Return sausage to pan; cook just enough to heat through. Stir in parsley; adjust seasoning with salt and pepper.

ITALIAN SAUSAGE AND PEPPER STEW

Steps:

• In 6-quart Dutch oven, cook and stir sausage and bell peppers over medium-high heat about 8 minutes or until sausage is no longer pink; drain.
• Reduce heat to medium-low. Stir in tomatoes and basil; cover and simmer 10 minutes.
• Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.