Best Tomato Sausage Stew Recipes

HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW

Steps:

• METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
• Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
• Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
• Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
• Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
• Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.

HEARTY TOMATO AND SAUSAGE STEW

Steps:

• You may want to cook sausage ahead of time.
• Brown and drain sausage. Set aside.
• Saute onion and garlic in butter untill onion is translucent.
• Stir in sausage. Heat breifly.
• Add tomatoes, oregano, basil, and water. Heat through and serve.

MILD ITALIAN SAUSAGE, TOMATO & ZUCCHINI STEW

Steps:

• Brown sausage in large, deep saucepan.
• Add sliced celery and cook for 15 minute.
• Drain off fat. Add tomatoes, tomato juice, zucchini and seasonings.
• Simmer, covered for 20 minute.
• Add green peppers, summer an additional 15 minute.
• Garnish with cheese. Serve with French bread.
• Note: For more liquid, add tomato juice (And I would use garlic cloves instead of garlic salt, if you like garlic).

SAUSAGE, MUSHROOM, AND TOMATO STEW RECIPE - (4.6/5)

Steps:

• 1. Spray a large nonstick skillet with nonstick spray and wet over high heat. Add the sausages, mushrooms, and zucchini; cook, stirring until lightly browned, about 5 minutes. 2. Stir in all the remaining ingredients except the spinach and bring to a boil. Reduce the heat and simmer about 2 ninutes. Add the spinach, stirring gently until it wilts, about 1 minutes. Server over barley.

TOMATO SAUSAGE STEW

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the carrots, fennel and celery; cook until vegetables are softened. , Stir in the broth to loosen any browned bits from pan. Add tomatoes, basil, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender., Stir in pasta and beans. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Sprinkle with cheese.

OKRA AND TOMATO STEW WITH SAVANNAH WHITE SHRIMP AND SAUSAGE

Steps:

• 1. Heat 1 tablespoon oil in large Dutch oven over medium heat. Add onion, carrots and celery, and sauté, stirring frequently, until soft and golden, 10 to 15 minutes. Add garlic, paprika and bay leaf, and sauté until fragrant, about 40 seconds. 2. While vegetables cook, heat 10-inch nonstick skillet over medium-high heat. Cut okra into 1/2-inch rounds. Add remaining oil to skillet over medium heat, and then add okra. Sauté, tossing frequently, until okra has colored slightly, about 2 minutes. Turn okra into Dutch oven with sautéed vegetables. Sprinkle with salt. Stir tomatoes, wine and broth into vegetables. Bring to a simmer over medium heat, and cook until okra is tender and has thickened stew slightly, 10 to 15 minutes (longer if you prefer a richer stew). 3. Stir in corn and thyme, and simmer until corn is tender, 5 minutes. Taste stew for seasoning. Keep hot, and set aside. 4. Heat large nonstick skillet over high heat. Add andouille, and sauté until brown, 2 minutes, turning once with tongs. Move andouille from skillet to stew base, leaving fat in skillet. 5. Dry shrimp well between paper towels. Sauté shrimp in skillet over high heat until pink, 2 to 3 minutes, turning once with tongs. Transfer shrimp to Dutch oven. Cover, and steep off the heat for 5 minutes. Ladle hot stew over cooked white rice.

WEIGHT WATCHERS SAUSAGE, MUSHROOM AND TOMATO STEW

Steps:

• Spray a large nonstick skillet with nonstick spray and set over high heat. Add the sausages, mushrooms, and zucchini; cook, stirring, until lightly browned, about 5 minutes.
• Stir in all the remaining ingredients except the spinach and bring to a boil. Reduce the heat and simmer about 2 minutes. Add the spinach, stirring gently until it wilts, about 1 minute longer.