Award Sausage Stew Pot Recipes

SAUSAGE-AND-VEGETABLE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
• Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
• Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

HERBED WHITE BEAN AND SAUSAGE STEW

Steps:

• Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
• When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

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.

BIGGEST WINNER BREAKFAST SAUSAGE

Steps:

• Mix all ingredients in a bowl.
• Divide into 4 portions and shape into patties.
• TO PREPARE AND EAT NOW: Cook in non-stick skillet for one to two minutes per side until cooked through. May spray pan with cooking spray if desired.
• TO FREEZE: Can be frozen in individual uncooked portions. I, however, make several batches at once and freeze after being fully cooked.
• TO PREPARE AFTER FREEZING: Heat up in microwave either from frozen or thawed out state between a paper towel.

AWARD WINNING BEEF STEW

Steps:

• In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned.
• Using a slotted spoon, remove the bacon from the skillet and set aside.
• In small batches, saute the meat in the bacon fat until browned.
• Use a slotted spoon and set the stew meats aside as well.
• Melt the butter in the bacon fat in the same skillet over medium heat.
• Add the onion and garlic and saute for 5 minutes.
• Stir in the flour, caraway seeds, paprika and crushed red pepper flakes.
• Stir for two minutes until all the flour is dissolved.
• Whisk in the vinegar and tomato.
• The mixture should be very thick.
• Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat.
• Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.
• Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
• Stir in the breadcrumbs until stew has thickened.
• Add the cabbage and peas and simmer for 5 more minutes.
• (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.).

AWARD SAUSAGE STEW POT

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.