Sausage And Vegetable Stew Recipes

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.

SAUSAGE LENTIL STEW

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.

OVEN BAKED SAUSAGES WITH POTATOES, VEGETABLE AND GRAVY!

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.

SAUSAGE AND VEGETABLE STEW

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.

ITALIAN VEGETABLE STEW WITH SAUSAGE - KETO AND LOW CARB

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).

FRENCH GOURMET PORK, SAUSAGE, AND VEGETABLE STEW

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

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.