Braised Italian Sausage Stew Food

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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.

FAVORITE ITALIAN SAUSAGE STEW



Favorite Italian Sausage Stew image

Here's your answer to what's for dinner on those cold winter nights. Our Test Kitchen created this savory, chunky stew that will warm you head to toe!

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

1/2 pound bulk Italian sausage
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
4 small red potatoes, quartered
1/4 cup sliced fresh carrots
1 tablespoon minced fresh basil
1/2 cup sliced zucchini
1 can (14-1/2 ounces) reduced-sodium beef broth
1 tablespoon cornstarch
1/4 cup shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, cook sausage over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain., Add tomatoes, potatoes, carrots and basil to sausage mixture. Bring to a boil. Reduce heat; add zucchini. Cover and simmer 10 minutes., Combine broth and cornstarch until smooth; stir into stew. Simmer until vegetables are tender and stew is thickened, 5-10 minutes more. Sprinkle with cheese if desired.

Nutrition Facts : Calories 187 calories, Fat 8g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 868mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.

HOMEMADE ITALIAN SAUSAGE STEW



Homemade Italian Sausage Stew image

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

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

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 :

BRAISED ITALIAN SAUSAGE STEW



Braised Italian Sausage Stew image

Make and share this Braised Italian Sausage Stew recipe from Food.com.

Provided by Johnsonville Sausage

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 (16 ounce) package Johnsonville® Mild Italian Sausage Links, coin sliced
2 tablespoons extra virgin olive oil
2 medium onions, coarsely chopped
4 medium carrots, cut into 1 inch chunks
4 small parsnips, cut into 1 inch chunks
8 ounces baby bella mushrooms or 8 ounces white button mushrooms, halved
2 stalks celery, cut into 1 inch chunks
3 cups chopped swiss chard, stems removed, roughly chopped
1/2 cup barley, uncooked
1 (28 ounce) can Italian plum tomatoes (in juice)
1 (14 1/2 ounce) can chicken stock
1 cup dry white wine
1 teaspoon italian seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon salt

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.

Nutrition Facts : Calories 220.4, Fat 6.3, SaturatedFat 1, Cholesterol 2.1, Sodium 382.7, Carbohydrate 29.6, Fiber 6.9, Sugar 9.7, Protein 7.2

ITALIAN SAUSAGE STEW



Italian Sausage Stew image

Make and share this Italian Sausage Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 lbs Italian sausage, casings removed,sliced into 1 inch pieces
3 cups water
4 medium potatoes, peeled and cut into chunks
2 large carrots, cut into chunks
2 stalks celery, cut into chunks
2 small onions, cut into wedges
1/4 cup Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
salt and pepper
3/4 cup ketchup
1/2 large green bell pepper, cut into chunks
1 tablespoon chopped fresh parsley
1 tablespoon cornstarch
1 tablespoon cold water

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.

BRAISED ITALIAN SAUSAGE STEW



Braised Italian Sausage Stew image

Hearty barley makes this sausage stew a satisfying meal.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 15

1 (19.76 ounce) package Johnsonville® Mild Italian Sausage links, coin sliced
2 tablespoons extra-virgin olive oil
2 medium onion, coarsely chopped
2 medium carrot, cut into 1-inch chunks
4 small parsnips, cut into 1-inch chunks
8 ounces baby bella or white button mushrooms, halved
2 stalks celery, cut into 1-inch chunks
3 cups chopped Swiss chard, stems removed, roughly chopped
½ cup barley, uncooked
1 (28 ounce) can Italian plum tomatoes (in juice)
1 (14.5 ounce) can chicken stock
1 cup dry white wine
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
½ teaspoon salt

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.

Nutrition Facts : Calories 570.9 calories, Carbohydrate 41.3 g, Cholesterol 71.6 mg, Fat 33.2 g, Fiber 10.1 g, Protein 21.7 g, SaturatedFat 10.8 g, Sodium 1544.9 mg, Sugar 11.2 g

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