Best Savory Fall Stew With Sausage Recipes

Savory Fall Stew image

Provided by Martha Stewart

Number Of Ingredients 13

2 tablespoons olive oil
12 ounces hot Italian sausage, cut into small chunks
12 cipolline onions (pearl onions can be substituted), peeled
1 1/2 cups crushed tomatoes
3 cups homemade or low-sodium chicken stock, skimmed of fat
One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano
One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
3 carrots, peeled and cut into 1/2-inch pieces
3 parsnips, peeled and cut into 2-inch-long sticks
1 fennel bulb, trimmed and cut into 1/4-inch-thick slices
12 brussels sprouts, trimmed and cut in half
2 teaspoons salt
1/8 teaspoon freshly ground black pepper

Steps:

Heat oil in a saucepan over medium heat. Add sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with slotted spoon, and set aside.
Pour off all but 2 tablespoons rendered fat, and discard. Raise heat to medium high, add onions, and cook, stirring, until golden, 5 to 6 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until liquid starts to thicken, 20 to 25 minutes. Add sausage, squash, carrots, parsnips, and fennel; cover, and simmer until vegetables are tender, about 10 minutes. Add brussels sprouts, and cook, covered, about 5 minutes more. Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper, and serve.

Savory Fall Stew with Sausage image

Provided by Martha Stewart

Number Of Ingredients 12

2 tablespoons olive oil
12 ounces hot Italian sausage, cut into small chunks
12 cipollini or pearl onions, peeled
1 1/2 cups canned crushed tomatoes
3 cups homemade chicken stock or low-sodium canned chicken broth, skimmed of fat
1 handful of herbs, such as rosemary, thyme, or oregano
1 large (2 pounds) butternut squash, peeled, seeded, cut into 1-inch chunks
3 carrots, cut into 1/2-inch pieces
3 parsnips, cut into 2-inch-long sticks
1 fennel bulb, halved, cored, cut into 1/4-inch-thick slices
12 brussels sprouts, trimmed, cut in half
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a saucepan over medium heat. Cook sausage, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with a slotted spoon, and set aside.
Pour off all but 2 tablespoons of the rendered fat, and discard. Raise heat to medium high, and add the onions; cook, stirring, until golden, about 8 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until the liquid starts to thicken, about 20 minutes. Add the sausage, squash, carrots, parsnips, and fennel; cover, and simmer until the vegetables are tender, about 10 minutes. Add brussels sprouts; cook, covered, about 5 minutes more. Uncover; cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper; serve hot.