Sausage And Vegetable Stew Recipes

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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 :

SAUSAGE LENTIL STEW



Sausage Lentil Stew image

This hearty stew is brimming with protein-packed lentils, vegetables and tasty turkey kielbasa. It's big on flavor but easy on the budget. - Patti St. Antoine, Broomfield, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 15

1 pound fully cooked turkey kielbasa, thinly sliced
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons canola oil
3 cups water
2 medium potatoes, diced
1 can (14-1/2 ounces) chicken broth
1 cup dried lentils, rinsed
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chiles

Steps:

  • In a Dutch oven, cook the kielbasa, carrots, celery, onion and garlic in oil until vegetables are almost tender, about 5 minutes. Stir in the water, potatoes, broth, lentils, salt, cumin and cayenne; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Add tomatoes and chiles; heat through.

Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1236mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 12g fiber), Protein 20g protein. Diabetic Exchanges

OVEN BAKED SAUSAGES WITH POTATOES, VEGETABLE AND GRAVY!



Oven Baked Sausages with Potatoes, Vegetable AND Gravy! image

Recipe VIDEO above. Cooking sausages in the oven with vegetables and gravy is a terrific quick dinner idea that takes mere minutes to assemble! The sausages get nicely browned, the vegetables tender, and a flavour packed gravy. Kind of like making a stew!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 1h

Number Of Ingredients 14

700g / 1.4 lb baby potatoes (, halved)
3 carrots (, peeled and cut into 2"/5cm pieces)
2 red onions (, each cut into 8 wedges)
2 garlic cloves, minced
2 tbsp olive oil
2 tsp dried thyme
1 tsp dried oregano
Salt and pepper
8 - 10 sausages (500-700g / 1-1.4lb) ((Note 2))
Oil spray ((optional))
2 tbsp / 30g melted butter, unsalted
2 1/2 tbsp flour ((plain / all purpose))
2 cups / 500 ml beef broth (or chicken) ( (Note 3))
Fresh thyme (, for garnish (optional))

Steps:

  • Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
  • Place Vegetable ingredients in a large bowl. Toss well to coat.
  • Add sausages and toss briefly.
  • Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep - see photos and video. Rearrange sausages so they are on top.

Nutrition Facts : ServingSize 522 g, Calories 649 kcal, Carbohydrate 32 g, Protein 26 g, Fat 46 g, SaturatedFat 15 g, Cholesterol 106 mg, Sodium 1074 mg, Fiber 6 g, Sugar 4 g

SAUSAGE AND VEGETABLE STEW



Sausage and Vegetable Stew image

Make and share this Sausage and Vegetable Stew recipe from Food.com.

Provided by cooking with love

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
1 large onion, diced
4 garlic cloves, diced
1 tablespoon Hungarian paprika
salt
3 tablespoons flour
4 cups water
6 ounces kielbasa, cut into small chunks
2 parsnips, peeled and cut into large chunks
3 medium carrots, peeled and cut into large chunks
14 ounces red potatoes, cut in large chunks
1 tablespoon cider vinegar
fresh ground pepper
1/2 cup rough chopped fresh parsley
3/4 cup sour cream

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.

Nutrition Facts : Calories 478.6, Fat 31, SaturatedFat 10.4, Cholesterol 50.4, Sodium 487.3, Carbohydrate 42, Fiber 7.1, Sugar 9.9, Protein 10.7

ITALIAN VEGETABLE STEW WITH SAUSAGE - KETO AND LOW CARB



Italian Vegetable Stew with Sausage - Keto and Low Carb image

Italian Vegetable Stew with Sausage is a hearty, healthy recipe to kick start the fall! What better way to clean out the left over veggies in your freezer or pantry? This tasty, keto stew will bring the zest your is family looking for this pumpkin season!

Provided by Jennifer Banz

Categories     dinner

Time 40m

Number Of Ingredients 13

1 pound Italian Sausage
1/2 cup Onion, diced
1/2 cup Celery, diced
1 14.5 ounce can Diced fired roasted tomatoes
12 ounces Frozen cauliflower rice
2 cups Chopped frozen spinach
2 cloves Garlic, minced
2 cups Beef broth
2 Beef bouillon cubes, crumbled
1 8 ounce can Tomato sauce
1 tablespoon Tomato paste
Kosher salt and pepper to taste
Olive oil for finishing (optional)

Steps:

  • In a large heavy pot with a tight fitting lid add in Italian Sausage, garlic, onion and celery.
  • Cook over medium heat until sausage is cooked through and crumbled and onion and celery are soft.
  • Add in tomatoes, cauliflower rice, frozen spinach, beef broth, bullion cubes, tomato sauce and tomato paste.
  • Stir well and bring to simmer.
  • Reduce heat to low, place lid and let simmer for 20 minutes.
  • Remove from heat and season with salt and pepper to taste.
  • Serve in individual bowls and top with a drizzle of olive oil (optional).

Nutrition Facts : ServingSize 8 g, Calories 240 kcal, Carbohydrate 11 g, Protein 13 g, Fat 16 g, SaturatedFat 6 g, Fiber 3 g, Sugar 5 g

FRENCH GOURMET PORK, SAUSAGE, AND VEGETABLE STEW



French Gourmet Pork, Sausage, and Vegetable Stew image

Rich, satisfying, gourmet one-dish meal for cold days. An authentic recipe from Lorraine, France. Recipe from award-winning James Peterson's "Glorious French Food". Substitutes for ingredients are provided. Please avoid shortening cooking time to achieve ideal consistency for the stew.

Provided by Polar Bear

Categories     Stew

Time 3h45m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups dried white beans (such as cannellini, borlotti, or Great Northern or diced potatoes added 30 minutes before cooking is)
5 -6 lbs trimmed boneless pork shoulder
3 garlic cloves, crushed, peeled
1 medium bouquet garni
5 juniper berries, crushed with the side of a knife, tied up in cheesecloth (or 3 tsps. gin or equal parts crushed bay leaves and caraway seeds)
1 lb thick slab bacon, preferably with rind, left whole
1 large cabbage (preferably Savoy)
1 lb pork or 1 lb garlic sausage
2 large carrots
1 medium turnip
1 medium onion, peeled
2 cloves
salt
10 slices thick toasted French bread

Steps:

  • Rinse beans and soak beans overnight or at least 4 hours with as much water to cover them entirely as they expand.
  • To serve this rich stew as a first-course soup, cut cabbages into wedges and as thinly as possible.
  • All vegetables and meats are cut into cubes or diced and add more liquid.
  • Use only half of the pork shoulder.
  • Trim off excess fat from pork shoulder.
  • Tie the shoulder into an oval and put it in a large pot, ideally just wide enough to hold the shoulder with the shoulder bone if there was one.
  • Add garlic, bouquet garni, juniper berries.
  • Pour in enough cold water to cover and bring to a gentle simmer.
  • Cut the rind off the bacon and add to liquid with pork shoulder.
  • Simmer very gently uncovered, using ladle to skim off fat and froth.
  • Cut cabbage into 10 wedges.
  • Remove strip of core at inner edges.
  • When the shoulder has cooked for 1 17" hours, add the beans.
  • Simmer for 30 minutes more and nestle in the cabbage wedges, sausage, and the rest of the vegetables.
  • Simmer for one hour more.
  • The pork cooks for a total of 3 hours.
  • Strain contents of pot and set over a bowl or clean pot.
  • Discard bouquet garni and shoulder bone.
  • Skim off a bit of the fat.
  • Season the broth to taste with salt.
  • Slice the meats.
  • Serve broth and vegetables in bowls, each with a slice of toast at the bottom of each bowl and the meats placed on top.

SAUSAGE-AND-VEGETABLE STEW



Sausage-and-Vegetable Stew image

Provided by Food Network Kitchen

Categories     main-dish

Time 46m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil
1 large red onion, diced
4 cloves garlic, smashed
1 tablespoon paprika, plus more for garnish
Kosher salt
3 tablespoons all-purpose flour
6 ounces kielbasa, cut into small chunks
3 medium carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
14 ounces small red-skinned or new potatoes (6 to 8), quartered
1 tablespoon cider vinegar
Freshly ground pepper
1/2 cup fresh parsley, roughly chopped
3/4 cup sour cream
Crusty bread, for serving

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.

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