Monday, September 29, 2008

Sausage stew

A close cousin of the casserole is the stew. I think of it as a free-form casserole. This is another recipe of unclear origins that has been in my rotation for a number of years. Below is the recipe, and like all good members of the casserole family, it makes a lot.



2 lb. Italian sausage (casings removed and rolled into meatballs)
~5 large carrots cut into 1-inch pieces
1 large onion (or 2 medium)
2 garlic cloves (minced)
1 large can stewed tomatoes
1/4 cup of tomato paste
2 cups free-range chicken stock
1.5 tbsp Italian seasoning (or to taste)
1 green pepper cut into 1/2-inch pieces
1/4 cup flour


Sauté the sausage, garlic and onions until the meatballs have browned. Then, add all of the rest of the ingredients, except the green pepper, bring to a boil and simmer for 1.5 hours (stirring occasionally). Then, mix flour in water, and add this mixture to the pot along with the green pepper.

Cook for another 15 minutes.

Best served with broad egg noodles or crusty bread.  




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