Homemade Italian Sausage Stew Recipes

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.

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until slightly soft. Add sausage links to pan; cook 12 - 14 minutes or until sausage is browned and almost cooked through.
• Remove sausage links to cutting board and allow them to cool before coin slicing. Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients.
• Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked. Serve with crusty Italian bread.

Steps:

• Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
• Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

Steps:

• Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
• Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
• Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
• Process the cold pork through a meat grinder on the slowest speed.
• Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
• Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
• Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

Steps:

• Heat dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break into small pieces. Drain.
• Add broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
• Top with cheese.

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.

Steps:

• In lg skillet over med heat, brown sausage.
• Add wine, oil, onions and garlic; cook 5 minutes.
• Add basil, oregano, red pepper flakes, both cans of tomatoes, and potatoes.
• Bring to a boil.
• Reduce heat, cover and simmer for 20 minutes.
• Stir in parsley and salt.

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.

Steps:

• Fry the sausages in 1 tbsp oil in a casserole dish until brown. Remove. Tip in the carrots, celery and onion and cook for 10 mins, adding the chopped rosemary and half the garlic for the final min. Add the lentils, tomatoes and stock. Return the sausages, bring to the boil, cover and simmer for 20 mins. Remove the lid and cook for a further 10-15 mins until lentils are soft. Season.
• Meanwhile, boil the potatoes until tender. In another pan, heat the milk, remaining garlic and rosemary until just about to boil, then turn off heat. Drain the potatoes well.
• Sieve the hot milk over the rest of the potatoes and mash with the remaining oil, then season. Serve with the stew.

Steps:

• Heat dressing in large nonstick skillet on medium heat. Remove casings from sausage if necessary. Crumble sausage into skillet; cook 5 min. or until evenly browned, stirring frequently. Add eggplant and onions; cook and stir 5 min. or until onions are crisp-tender.
• Stir in pasta sauce and chicken broth. Add beans; stir. Bring to boil; simmer on medium-low heat 6 to 8 min. or until beans are tender, stirring occasionally.
• Add spinach; cook and stir 1 min. or just until wilted.

Steps:

• In a large nonstick saucepan coated with cooking spray, cook the sausage, onion, green pepper and garlic until meat is no longer pink; drain. Add the tomatoes, tomato sauce, mushrooms, water, broth and wine or additional broth. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add pasta; heat through. Top each serving with 1 tablespoon cheese.