Sausage Mushroom And Tomato Stew Recipe 465

ONE-POT SAUSAGE STEW

Steps:

• In a large, heavy-bottomed Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sausages and sear on all sides until golden brown, 8 to 10 minutes. Remove from the pot and set aside.
• Add the rest of the olive oil to the pot, turn the heat down to medium and add in the onions, carrots and celery. Add a pinch of salt, which will help draw some moisture out of the vegetables and keep them from browning too much. Cook gently, stirring often, until slightly softened, about 5 minutes, being sure to scrape up all the caramelized sausage bits on the bottom of the pot.
• Add the garlic and rosemary and continue to sweat until the garlic is fragrant and translucent, about 5 minutes more. If the vegetables begin to brown, turn down the heat.
• Add in the sausages, potatoes and plum tomatoes, breaking apart the tomatoes with a wooden spoon or your hands as they go into the pot. Fill the empty tomato can halfway with water, then add this water to the pot. Stir well and let simmer for 15 to 20 minutes, until the potatoes are cooked through, adding a few tablespoons of water if the sauce begins to look dry. Add in the butter beans and stir gently so as not to break up the beans. Taste the casserole and add salt, pepper, sugar and red pepper flakes to taste.
• Just before serving, add in the spinach and stir until just wilted. Plate into individual bowls and garnish with basil and lemon zest. Serve with the Rosemary and Cheddar Soda Breads.
• Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
• Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
• Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.

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.

SPAGHETTI WITH TOMATO AND SAUSAGE SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cook sausage for 30 minutes. Cut into bite sized pieces, and set aside.
• In a Dutch oven, saute onion and mushrooms in olive oil until tender. Remove with slotted spoon, and set aside. Stir into Dutch oven: tomato paste, tomato juice, Italian tomatoes, and wine. Stir until smooth. Mix in oregano, basil, parsley, garlic, garlic salt, and sugar. Return sausage and onion and mushroom saute to sauce. Bring to a boil. Reduce heat, and simmer for at least 3 hours. Cover pot if sauce becomes too thick.
• Cook pasta according to package directions. Drain. Serve sauce over pasta.

SAUSAGE, MUSHROOM, AND TOMATO STEW RECIPE - (4.6/5)

Steps:

• 1. Spray a large nonstick skillet with nonstick spray and wet over high heat. Add the sausages, mushrooms, and zucchini; cook, stirring until lightly browned, about 5 minutes. 2. Stir in all the remaining ingredients except the spinach and bring to a boil. Reduce the heat and simmer about 2 ninutes. Add the spinach, stirring gently until it wilts, about 1 minutes. Server over barley.

ITALIAN SAUSAGE AND TOMATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
• Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

TOMATO SAUSAGE STEW

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the carrots, fennel and celery; cook until vegetables are softened. , Stir in the broth to loosen any browned bits from pan. Add tomatoes, basil, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender., Stir in pasta and beans. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Sprinkle with cheese.

SAUSAGE AND MUSHROOM STEW

Steps:

• In an ovenproof 5-qt. Dutch oven or baking dish, combine the first seven ingredients. Cover and bake at 350° for 1-1/4 hours. , Uncover and stir. Add the cabbage. Cover and bake 30 minutes longer or until vegetables are tender. Stir before serving.

HEARTY TOMATO AND SAUSAGE STEW

Steps:

• You may want to cook sausage ahead of time.
• Brown and drain sausage. Set aside.
• Saute onion and garlic in butter untill onion is translucent.
• Stir in sausage. Heat breifly.
• Add tomatoes, oregano, basil, and water. Heat through and serve.

PASTA WITH SAUSAGE, TOMATOES, AND MUSHROOMS

Steps:

• Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately.