Award Sausage Stew Pot Recipes

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ONE-POT SAUSAGE STEW



One-Pot Sausage Stew image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 25

3 tablespoons olive oil, divided
8 good-quality sausages (Italian style if possible)
1 onion, sliced into thin half-moons
1 carrot, finely chopped
1 stick celery, finely chopped
Kosher salt and freshly cracked black pepper
4 cloves garlic, roughly chopped
2 sprigs fresh rosemary, finely chopped
8 new potatoes, halved or quartered, skin on
One 28-ounce can peeled plum tomatoes
Two 15-ounce cans butter beans, drained and rinsed
Sugar, to taste
Crushed red pepper flakes, to taste
One 5-ounce bag baby spinach
10 fresh basil leaves, cut into chiffonade
Zest of 1 lemon
Rosemary and Cheddar Soda Breads, recipe follows, for serving
Neutral oil, for oiling the baking sheet, optional
1 1/4 cups whole-wheat flour
1 1/4 cups self-rising flour, plus more for dusting
1/2 teaspoon baking soda
1/2 teaspoon salt
1 packed cup grated Cheddar (grated on the large holes of a box grater)
1 tablespoon finely chopped fresh rosemary
1 1/4 cups buttermilk

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.

CHICKEN AND SAUSAGE STEW



Chicken and Sausage Stew image

I enjoy cooking for family and friends, but I don't want to break the bank. That's why I frequently rely on delicious one-pot meals like this.-Ernest Foster, Climax, New York

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 to 4 pounds)
2 quarts water
2 pounds hot Italian sausage links
6 bacon strips
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 teaspoon dried oregano
1 can (16 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
8 ounces elbow macaroni, cooked and drained
Salt and pepper to taste
Additional minced fresh parsley, optional

Steps:

  • Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20 to 30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces; set aside. , In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender., Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces. , Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.

Nutrition Facts : Calories 531 calories, Fat 33g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 912mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.

SAUSAGE STEW WITH POTATOES



Sausage Stew With Potatoes image

Make and share this Sausage Stew With Potatoes recipe from Food.com.

Provided by Pinay0618

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 -3 medium potatoes, peeled, cubed
1 tablespoon cooking oil
1 -1 1/2 lb Italian sausage
1 large garlic clove, minced
1/2 cup chopped onion
1 (15 ounce) can stewed tomatoes
2 cups chicken broth
1 (6 ounce) can tomato paste
1 1/2 teaspoons dried oregano
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
2 medium green bell peppers, seeded, chopped

Steps:

  • Lightly grease or spray slow cooker; place potatoes in bottom of pot. In a large skillet, heat oil over medium heat. Add sausage links and brown. Slice links into 1-inch pieces and transfer to slow cooker. Add garlic and onion. In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend. Pour mixture over the sausages in crockpot. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving.
  • Serve as is, with crusty bread, or with rice.

Nutrition Facts : Calories 406.5, Fat 23.8, SaturatedFat 7.7, Cholesterol 43.1, Sodium 1762.3, Carbohydrate 29.7, Fiber 4.7, Sugar 9.8, Protein 20

AWARD SAUSAGE STEW POT



Award Sausage Stew Pot image

Make and share this Award Sausage Stew Pot recipe from Food.com.

Provided by Scandigirl

Categories     Stew

Time 30m

Yield 5 serving(s)

Number Of Ingredients 13

1 tablespoon cooking oil
1 lb fully cooked Polish sausage, halved lengthwise and sliced
1 large onion, halved and sliced
8 ounces sliced fresh mushrooms
1 medium red peppers or 1 medium green pepper, cut into strips
1 clove garlic, minced
4 cups water
2 cups shredded cabbage
1 cup dry lentils, rinsed and drained
2 tablespoons rice vinegar
1 tablespoon brown sugar
2 teaspoons chicken broth
1/8 teaspoon ground black pepper

Steps:

  • In a large pot heat oil.
  • Cook the sausage, onion, mushrooms, pepper strips, and garlic in the oil for 5 minutes or till vegetables are just tender.
  • Add the water, cabbage, lentils, vinegar, brown sugar, bouillon, and 1/8 tsp.
  • freshly ground black pepper.
  • Bring to boiling; reduce heat.
  • Cover and simmer 15 to 20 minutes or till vegetables and lentils are tender.

Nutrition Facts : Calories 507.1, Fat 29.5, SaturatedFat 9.8, Cholesterol 63.5, Sodium 817.3, Carbohydrate 36, Fiber 13.6, Sugar 6.5, Protein 25.3

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