Spicy New York Italian Sausage Stew Recipes

SPICY NEW YORK ITALIAN SAUSAGE STEW

Steps:

• Chop all the vegetables into bite-size pieces; peel the yams but not the red potatoes; keep each vegetable separate because they will be added at different times.
• Prepare seasoning mix in a small bowl, set aside.
• Brown the sausage in a hot skillet, drain, set aside and keep warm.
• Prepare the roux; heat the oil and the flour, cook over medium heat until dark blonde (about 6 minutes); be careful not to scorch the mixture.
• Mix the minced garlic with half of the chopped onion, celery, carrots, and the green peppers and 1/2 of the seasoning mix.
• Add the mixture to the roux(it will be a sticky mess in the pan); cook stirring frequently, for about 4 minutes.
• Add the tomato paste and cook 2 minutes nore, stirring frequently.
• Stir in 2 cups of the chicken broth at a time, scraping any bits from the bottom of the pan as you stir.
• Add the rest of the carrots and the red potatoes; cook about 20 minutes; ADD the remaining vegetables, spices, yams, and precooked, drained sausage.
• Cook 15 to 20 minutes or until the potatoes and carrots are tender. Serve with hot crusty bread.

UPSTATE MINESTRONE SOUP

Steps:

• In a Dutch oven, brown sausage in oil. Add the onion, carrots, garlic and basil; cook for 5 minutes. Stir in the cabbage, zucchini, broth, tomatoes, salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add beans; cook 20 minutes longer. Garnish with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

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.