Best Cheesy Sausage Slow Cooker Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY BRATWURST STEW



Creamy Bratwurst Stew image

A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. I adapted a baked stew recipe that appeared in a newspaper. This is so comforting on cold winter evenings. -Susan Holmes, Germantown, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 7h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1-3/4 pounds potatoes (about 4 medium), peeled and cubed
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 pounds uncooked bratwurst links
1/2 cup chicken broth
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
2 cups half-and-half cream
1 tablespoon cornstarch
3 tablespoons cold water

Steps:

  • Place first 5 ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top., Cook, covered, on low 6-7 hours, until sausage is cooked through and vegetables are tender. Remove sausages from slow cooker; cut into 1-in. slices. Return sausages to potato mixture; stir in cream., Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.

Nutrition Facts : Calories 544 calories, Fat 39g fat (15g saturated fat), Cholesterol 114mg cholesterol, Sodium 1367mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

SLOW COOKER HEARTY CHEDDAR-TOPPED SAUSAGE STEW



Slow Cooker Hearty Cheddar-Topped Sausage Stew image

Provided by Food Network

Time 9h15m

Yield 4 servings

Number Of Ingredients 15

8 uncooked medium sausages
1 tablespoon Cabot Salted Butter
1 medium onion or leek, chopped
4 shallots, peeled and roughly chopped
2 garlic cloves, crushed and peeled
2 medium boiling potatoes, peeled and diced
1/2-1 cup chicken broth
2 green bell peppers, seeded and chopped
1 (14-ounce) can chopped tomatoes with juice
3/4 cup dried lentils
1 tablespoon cider vinegar
2 teaspoons brown sugar
2 teaspoons chopped fresh rosemary, divided
Salt and ground black pepper to taste
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)

Steps:

  • Prick sausages all over with fork (to keep them from bursting).
  • Melt butter in large skillet over medium heat. Add sausages and cook until browned on all sides. Transfer to plate and set aside.
  • Add onions or leeks, shallots and garlic to skillet and cook, stirring, until softened, about 5 minutes.
  • Scrape onion mixture into slow cooker. Add potatoes, 1/2 cup of chicken broth, green peppers, tomatoes, lentils, vinegar and brown sugar. Add 1 teaspoon of rosemary and reserved sausages.
  • Cover slow cooker and cook on low setting for 8 to 10 hours or until stew is thick, adding more of remaining broth if needed toward end.
  • Season with salt and pepper. If stew is too acidic, add small pinch of additional brown sugar. Serve topped with cheese and sprinkled with remaining rosemary.

Related Topics