Best 10 Sausage And Potato Stew With Saffron Recipes

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Embrace the culinary delights of a comforting sausage and potato stew infused with the vibrant aroma of saffron. This hearty dish, rooted in traditional recipes, offers a medley of flavors and textures that will tantalize your taste buds. Embark on a culinary journey as we guide you through the steps to create a delectable stew that combines the savory richness of sausage, the earthy goodness of potatoes, and the captivating essence of saffron. Get ready to indulge in a feast that will warm your soul and leave you craving more.

Here are our top 10 tried and tested recipes!

ONE-POT SAUSAGE STEW



One-Pot Sausage Stew image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 25

3 tablespoons olive oil, divided
8 good-quality sausages (Italian style if possible)
1 onion, sliced into thin half-moons
1 carrot, finely chopped
1 stick celery, finely chopped
Kosher salt and freshly cracked black pepper
4 cloves garlic, roughly chopped
2 sprigs fresh rosemary, finely chopped
8 new potatoes, halved or quartered, skin on
One 28-ounce can peeled plum tomatoes
Two 15-ounce cans butter beans, drained and rinsed
Sugar, to taste
Crushed red pepper flakes, to taste
One 5-ounce bag baby spinach
10 fresh basil leaves, cut into chiffonade
Zest of 1 lemon
Rosemary and Cheddar Soda Breads, recipe follows, for serving
Neutral oil, for oiling the baking sheet, optional
1 1/4 cups whole-wheat flour
1 1/4 cups self-rising flour, plus more for dusting
1/2 teaspoon baking soda
1/2 teaspoon salt
1 packed cup grated Cheddar (grated on the large holes of a box grater)
1 tablespoon finely chopped fresh rosemary
1 1/4 cups buttermilk

Steps:

  • In a large, heavy-bottomed Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sausages and sear on all sides until golden brown, 8 to 10 minutes. Remove from the pot and set aside.
  • Add the rest of the olive oil to the pot, turn the heat down to medium and add in the onions, carrots and celery. Add a pinch of salt, which will help draw some moisture out of the vegetables and keep them from browning too much. Cook gently, stirring often, until slightly softened, about 5 minutes, being sure to scrape up all the caramelized sausage bits on the bottom of the pot.
  • Add the garlic and rosemary and continue to sweat until the garlic is fragrant and translucent, about 5 minutes more. If the vegetables begin to brown, turn down the heat.
  • Add in the sausages, potatoes and plum tomatoes, breaking apart the tomatoes with a wooden spoon or your hands as they go into the pot. Fill the empty tomato can halfway with water, then add this water to the pot. Stir well and let simmer for 15 to 20 minutes, until the potatoes are cooked through, adding a few tablespoons of water if the sauce begins to look dry. Add in the butter beans and stir gently so as not to break up the beans. Taste the casserole and add salt, pepper, sugar and red pepper flakes to taste.
  • Just before serving, add in the spinach and stir until just wilted. Plate into individual bowls and garnish with basil and lemon zest. Serve with the Rosemary and Cheddar Soda Breads.
  • Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
  • Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
  • Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.

SAUSAGE-AND-VEGETABLE STEW



Sausage-and-Vegetable Stew image

Provided by Food Network Kitchen

Categories     main-dish

Time 46m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil
1 large red onion, diced
4 cloves garlic, smashed
1 tablespoon paprika, plus more for garnish
Kosher salt
3 tablespoons all-purpose flour
6 ounces kielbasa, cut into small chunks
3 medium carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
14 ounces small red-skinned or new potatoes (6 to 8), quartered
1 tablespoon cider vinegar
Freshly ground pepper
1/2 cup fresh parsley, roughly chopped
3/4 cup sour cream
Crusty bread, for serving

Steps:

  • Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
  • Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
  • Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

SAUSAGE STEW WITH POTATOES



Sausage Stew With Potatoes image

Make and share this Sausage Stew With Potatoes recipe from Food.com.

Provided by Pinay0618

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 -3 medium potatoes, peeled, cubed
1 tablespoon cooking oil
1 -1 1/2 lb Italian sausage
1 large garlic clove, minced
1/2 cup chopped onion
1 (15 ounce) can stewed tomatoes
2 cups chicken broth
1 (6 ounce) can tomato paste
1 1/2 teaspoons dried oregano
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
2 medium green bell peppers, seeded, chopped

Steps:

  • Lightly grease or spray slow cooker; place potatoes in bottom of pot. In a large skillet, heat oil over medium heat. Add sausage links and brown. Slice links into 1-inch pieces and transfer to slow cooker. Add garlic and onion. In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend. Pour mixture over the sausages in crockpot. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving.
  • Serve as is, with crusty bread, or with rice.

Nutrition Facts : Calories 406.5, Fat 23.8, SaturatedFat 7.7, Cholesterol 43.1, Sodium 1762.3, Carbohydrate 29.7, Fiber 4.7, Sugar 9.8, Protein 20

SAUSAGE AND POTATO STEW



Sausage and Potato Stew image

A strange recipe I made on the fly one night while home alone! Not quite a stew, but it always reminds me of a stew. Hearty, and perfect on a cold winter night!

Provided by A.D.Judy

Categories     One Dish Meal

Time 35m

Yield 2-6 serving(s)

Number Of Ingredients 7

3 medium red potatoes, cubed (peeling is optional )
1 medium head of cabbage, coarse chopped
1/2 lb sweet Italian sausage link, sliced 1/2 inch thick
2 cups water
1 tablespoon butter
1 tablespoon olive oil
salt and pepper

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.

Nutrition Facts : Calories 838.2, Fat 44.4, SaturatedFat 15.8, Cholesterol 80, Sodium 1567.1, Carbohydrate 82, Fiber 16.9, Sugar 19.6, Protein 33.6

CHICKEN AND SAUSAGE STEW WITH OVEN ROASTED POTATOES



Chicken and Sausage Stew with Oven Roasted Potatoes image

Provided by The Hearty Boys

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 22

10 tablespoons butter
2 pounds boneless, skinless chicken thigh meat, cut into 2 -inch chunks
Salt and pepper
8 ounces andouille sausage, sliced
1 yellow onion, diced
2 garlic cloves, minced
2 carrots, peeled and cut into thick rounds
1 small fennel bulb, trimmed and sliced
2 sprigs fresh thyme
2 bay leaves
5 cups chicken stock
1 orange, zest grated
1/2 cup all-purpose flour
1/4 cup white wine
Oven roasted potatoes, recipe follows
10 medium red potatoes, washed and diced or 25 small potatoes
1/4 cup olive oil
2 teaspoons salt
1 teaspoon pepper
1 sprig fresh thyme
1 sprig fresh rosemary
1 tablespoon chopped parsley leaves

Steps:

  • Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside.
  • Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
  • As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low.
  • When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve.
  • Preheat oven to 375 degrees F.
  • In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew.

SAUSAGE STEW (WITH PEPPER, ONIONS AND POTATOES)



Sausage Stew (With Pepper, Onions and Potatoes) image

Make and share this Sausage Stew (With Pepper, Onions and Potatoes) recipe from Food.com.

Provided by Chef Bob Martino

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

6 links sweet sausage or 6 links hot sausage, sliced about 3/4
2 small green bell peppers, chopped coarse
1 large onion, sliced 1/2 thick
2 potatoes, peeled and cubed about a 1/2 inch
1 (28 ounce) can diced tomatoes
1 (28 ounce) can tomato sauce
4 ounces tomato paste
2 teaspoons oregano
2 teaspoons basil
2 teaspoons parsley
4 tablespoons olive oil
2 -3 garlic cloves, peeled and chopped fine
3 tablespoons of grated romano cheese
1 cup water

Steps:

  • Heat olive oil to a medium high heat in Dutch oven or heavy pot. Add the sausage and cook on all sides. About 15 minutes.
  • Add garlic and stir for a minute or two. Add peppers and onions, stirring to coat with oil. Add tomato paste, diced tomato, potatoes and tomato sauce. Stir to combine.
  • Add seasonings, cheese, and water. Stir once more. Bring to a simmer and cook for about 45 minutes.
  • Potatoes should be tender. Sprinkle liberally with Romano cheese. Serve with garlic bread and a salad. Makes 6 servings.

Nutrition Facts : Calories 358.1, Fat 17.5, SaturatedFat 4.6, Cholesterol 28, Sodium 1374.3, Carbohydrate 34.1, Fiber 6.9, Sugar 13.7, Protein 20.2

SAUSAGE STEW



Sausage Stew image

Sausage is such a flavorful meat and it is so wonderful in this soup. It perfect for a cool fall day with a slice of homemade bread.-Shelia Murphy, Killdeer, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

1 pound bulk pork sausage
1 package (10 ounces) frozen corn
2 cups frozen peas and carrots
1-1/2 cups diced peeled potatoes
1 cup chopped tomato
1 can (11-1/2 ounces) condensed split pea with ham and bacon soup, undiluted
1-1/4 cups water
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1-1/2 teaspoons dill weed
1-1/2 teaspoons chili powder

Steps:

  • In a Dutch oven, brown and crumble the sausage; drain. Add remaining ingredients; cover and bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.

Nutrition Facts :

CREAMY SAUSAGE STEW



Creamy Sausage Stew image

Meet the Cook: Depending on the time of year, I serve my stew with bread or sweet corn muffins and fresh butter, and with salad or fruit. Then, since it tastes even better the next day, we have it for lunch on the rare occasions there are leftovers! -Rosemary Jesse, Cabool, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10-12 servings.

Number Of Ingredients 12

8 to 10 medium red potatoes, cut into 1-1/2-inch pieces
2 large white onions, quartered
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
2 pounds smoked Polish sausage, cut into 1-inch slices
1/3 cup canola oil
1 tablespoon dried basil
2 teaspoons salt
1 teaspoon pepper
1 pint heavy whipping cream
3 tablespoons cornstarch
3 tablespoons water

Steps:

  • Place potatoes in a 5-qt. roasting pan. Add onions, peppers and sausage; toss gently. Combine oil, basil, salt and pepper. Pour over the eat and vegetables; toss well. , Cover and bake at 350° for 45 minutes; stir. Add the cream; cover and bake 30-40 minutes longer or until potatoes are tender. , Combine cornstarch and water; stir into stew. Place on stovetop and bring to a boil, stirring constantly until thickened.

Nutrition Facts : Calories 507 calories, Fat 41g fat (18g saturated fat), Cholesterol 108mg cholesterol, Sodium 1056mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

CABBAGE, SAUSAGE AND POTATO STEW



Cabbage, Sausage and Potato Stew image

Make and share this Cabbage, Sausage and Potato Stew recipe from Food.com.

Provided by SharleneW

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb kielbasa
1 small head of cabbage
4 -6 boiling potatoes
4 cups water
1/4 cup red wine
1/4 cup ketchup
salt
fresh ground black pepper
3 dashes red pepper sauce (Tabasco)

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).

SAUSAGE AND POTATO STEW WITH SAFFRON



Sausage and Potato Stew With Saffron image

This makes a hearty meal. I like to use a garlicky sausage, but the choice is up to you. Saffron is expensive, but don't be tempted to leave it out of the dish because it is integral to the flavor of this stew! Make sure to have lots of crusty bread to serve on the side.

Provided by FlemishMinx

Categories     Stew

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

6 ounces spicy sausage, casings removed
2 teaspoons olive oil
1 cup onion, chopped
1 garlic clove, finely minced
2 cups potatoes, peeled and diced
2 cups chicken stock
1/4 teaspoon saffron thread
1/2 cup frozen peas, thawed
salt and pepper, to taste

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.

Nutrition Facts : Calories 599.8, Fat 34.4, SaturatedFat 11.1, Cholesterol 71.8, Sodium 1017.1, Carbohydrate 48.8, Fiber 6, Sugar 10.3, Protein 23.9

Tips:

  • Choose high-quality ingredients: Use fresh, flavorful vegetables and high-quality sausage for the best results. Opt for organic or locally sourced ingredients when possible.
  • Don't overcrowd the pot: When browning the sausage and vegetables, make sure not to overcrowd the pot. This will prevent them from cooking evenly and may result in steaming rather than browning.
  • Use a variety of vegetables: This stew is a great way to use up leftover vegetables. Feel free to add or substitute any vegetables you like. Some popular options include carrots, celery, parsnips, turnips, and Brussels sprouts.
  • Simmer gently: Once the stew comes to a simmer, reduce the heat to low and let it simmer gently for at least 30 minutes, or longer if desired. This will allow the flavors to meld and deepen.
  • Season to taste: Taste the stew before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to your liking.

Conclusion:

This sausage and potato stew with saffron is a hearty, flavorful, and satisfying dish that is perfect for a cold winter night. It's easy to make and can be tailored to your own preferences. So next time you're looking for a comforting and delicious meal, give this stew a try. You won't be disappointed!

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