Best Sausage And Potato Stew Recipes

CHEF JOHN'S SAUSAGE, ZUCCHINI, AND POTATO STEW

Steps:

• Cook sausage in a large pot over medium heat until fat begins to render from sausage, about 3 minutes. If pan is too dry, drizzle olive oil over sausage and cook until sausage is browned, about 5 more minutes. Stir onion and a pinch of salt into sausage; cook until onion is translucent, about 5 minutes.
• Stir zucchinis and potatoes into sausage; pour in vegetable broth and water. Stir bay leaf, thyme sprigs, salt, and black pepper into mixture; bring to a boil. Reduce heat to low and simmer until stew is thickened and vegetables are tender, 45 minutes to 1 hour.
• Turn off heat and stir chives into stew. Adjust salt and black pepper to taste. Stir in cherry tomatoes; serve in large shallow bowls.

SAVORY SAUSAGE AND SWEET POTATO STEW

Steps:

• Brown the sausage and onions in a stock pot. Add in the garlic and stir for 2 minutes or until fragrant.
• Add in sweet potatoes, tomatoes, beef bouillon powder tomato sauce, thyme sprigs, oregano and water. Bring mixture to a low boil and cover cooking for 30 minutes.
• Add in the spinach, salt and pepper to taste and cover cooking for an additional 2 minutes.
• Ladle in large shallow bowls and serve with corn bread or corn muffins.
• Enjoy!

CABBAGE, SAUSAGE AND POTATO STEW

Steps:

• Cut sausage into bite-size pieces and brown in stew pot.
• Cut cabbage and potatoes into bite-size squares.
• Add to stew pot with sausage.
• Add water, wine, ketchup, salt and pepper and Tabasco.
• Simmer just until potatoes are done.
• (Don't overcook or potatoes will fall apart).

TURKEY SAUSAGE AND SWEET POTATO STEW

Steps:

• Cut sausage in half lenghthwise, then slice into 1-inch slices.
• Add sausage, sweet potato, bell pepper, celery, onion, and tapioca to a 4-quart slow-cooker; stir to combine.
• Add the chickpeas, undrained tomatoes, beef broth, and worcestershire sauce.
• Cover and cook on LOW for 8-10 hours.

DUBLIN CODDLE (IRISH SAUSAGE AND POTATO STEW)

Steps:

• Cook the bacon in a large saucepan and set aside, reserving 2 tablespoons of the bacon grease in the pan.
• Add the sausage and brown on all sides before setting aside.
• Add the onion to the saucepan and cook until tender.
• Sprinkle the potatoes on top of the onions, followed by the bacon, sausage and the broth, bring to a boil, reduce the heat and simmer, covered, for 2 hours. (Option: Transfer the pot to a preheated 350F/180C oven and roast, covered, for 2 hours. OR Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 3-4 hours.)
• Season with salt and pepper to taste, mix in the parsley and enjoy!

SAUSAGE, CHICKPEA AND SWEET POTATO STEW

Steps:

• Heat oil in large soup pot over medium-high heat. When hot but not smoking, add onion and garlic. Cook, uncovered, stirring every now and then, until onion is completely softened, one to two minutes. Add sausage and cook, breaking it apart with a spatula or spoon, until cooked through.
• Add tomatoes, broth, sweet potatoes, cumin, and fennel. Bring to a boil, reduce to simmer and cook until sweet potatoes are almost done, about 10 minutes. Add squash and chickpeas and cook, uncovered, for 15-25 minutes more, until squash is fork-tender. Taste, adjust seasonings with salt and pepper and serve.

SAUSAGE AND POTATO STEW

Steps:

• Saute the sausage in a large skillet, or med-large sized pot on high.
• Once the sausage becomes browned, add the rest of your ingredients.
• Reduce heat to medium, and cover.
• Simmer until the cabbage and potatoes have cooked down, and are fork tender. Stir occasionally.
• It should reduce by about half.

SAUSAGE AND POTATO STEW WITH SAFFRON

Steps:

• Crumble sausage and fry over medium heat in a large saucepan or small stock pot until no longer pink; remove with a slotted spoon to paper towel to drain.
• Add olive oil to the pan and saute the onion for 2-3 minutes, until it begins to soften.
• Add the garlic and cook for 1 minute more.
• Add the potato cubes and cook, stirring, for about 4 minutes and they begin to color a bit.
• Add stock and saffron; bring to a boil.
• Reduce heat and simmer until the potatoes are tender, about 10-15 minutes.
• Return sausage to stew and add the peas as well; season with salt and pepper if desired.
• Simmer just until the peas are warmed through, then serve immediately.