Sausage And Vegetable Stew Recipes

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HOMEMADE ITALIAN SAUSAGE STEW

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



Homemade Italian Sausage Stew image

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 :

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

SAUSAGE AND VEGETABLE STEW

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



Sausage and Vegetable Stew image

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

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

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