Best 7 Sausage Stew With Potatoes Recipes

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Sausage stew with potatoes is a hearty and satisfying dish that is perfect for a cold winter day. It is relatively easy to make, and it can be tailored to your own personal preferences. For example, you can use different types of sausage, potatoes, and vegetables, and you can adjust the amount of seasoning to your liking. Whether you are a seasoned cook or a beginner, you are sure to find a recipe for sausage stew with potatoes that you will love.

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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 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

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.

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.

HOMEMADE ITALIAN SAUSAGE STEW



Homemade Italian Sausage Stew image

One day when I was preparing Italian sausages, I decided to do something different. After browning them, I put the sausages in a pot and added other ingredients, ending up with this stew that my husband and I like very much. We have four grown children and will soon celebrate our 50th wedding anniversary!

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 16

1-1/2 pounds Italian sausage links, cut into 1-inch pieces
3 cups water
4 medium potatoes, peeled and cut into chunks
2 medium carrots, cut into chunks
2 celery ribs, cut into chunks
2 small onions, cut into wedges
1/4 cup Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon each dried basil, thyme and rosemary, crushed
1 bay leaf
Salt and pepper to taste
3/4 cup ketchup
1/2 large green or sweet red pepper, cut into chunks
1 tablespoon minced fresh parsley
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. , Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. , Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts :

CABBAGE-SAUSAGE STEW



Cabbage-Sausage Stew image

This comforting stew of smoked sausage and vegetables can be on the table in less than an hour. Great for a busy weeknight!

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Stews

Time 55m

Yield 4

Number Of Ingredients 10

2 tablespoons avocado oil
1 ΒΌ pounds smoked sausage, cut into 1-inch pieces
5 carrots, chopped
4 medium potatoes, peeled and cut into 1-inch pieces
1 medium sweet onion, cut into 1-inch pieces
3 cups chicken broth
3 grinds black pepper, or to taste
1 small head cabbage, cored and quartered
3 tablespoons all-purpose flour
water, or as needed

Steps:

  • Preheat a 6-quart Dutch oven over medium heat. Add avocado oil to the warm pan and heat until it shimmers, about 1 minute. Add sausage pieces, cut-side down, and heat until browned, 1 to 2 minutes. Turn and brown on the other side, about 1 to 2 minutes more. Transfer sausage to a plate and reserve juices in the pan.
  • Add carrots, potatoes, and onion to the Dutch oven and stir to coat with pan juices. Add chicken broth and black pepper, stirring to combine. Return browned sausage to the pan on top of the vegetables, and place cabbage wedges on top of kielbasa. Bring broth to a boil, about 5 minutes, then cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork tender, about 20 minutes.
  • Use a slotted spoon to remove all vegetables and sausage pieces and set aside in a bowl. At this point, cabbage may be cut into bite-sized pieces.
  • Place flour in a small bowl and add enough water to make a thin paste, stirring until all lumps dissolve. Whisk liquid in the Dutch oven constantly while gradually adding flour mixture until liquid boils again, about 5 minutes. Return vegetables and sausage to the Dutch oven and adjust seasoning, if necessary. Serve in individual bowls.

Nutrition Facts : Calories 907.2 calories, Carbohydrate 67.6 g, Cholesterol 101 mg, Fat 53.1 g, Fiber 12.5 g, Protein 40.8 g, SaturatedFat 17 g, Sodium 3109.9 mg, Sugar 16.7 g

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 :

Tips:

  • Choose the right sausage: For the best flavor, use a high-quality sausage that is made with fresh, lean meat. You can use any type of sausage you like, but some good options include Italian sausage, chorizo, or kielbasa.
  • Brown the sausage before adding it to the stew: This will help to develop the flavor and prevent the sausage from becoming dry.
  • Use a variety of vegetables: This will add flavor, texture, and nutrients to the stew. Some good options include potatoes, carrots, celery, onions, and garlic.
  • Add some herbs and spices: This will help to enhance the flavor of the stew. Some good options include rosemary, thyme, oregano, paprika, and cayenne pepper.
  • Simmer the stew for at least 30 minutes: This will allow the flavors to meld and develop.
  • Serve the stew with a side of bread or rice: This will help to soak up the delicious broth.

Conclusion:

Sausage stew with potatoes is a hearty and flavorful dish that is perfect for a cold night. It is easy to make and can be tailored to your own preferences. Whether you like your stew spicy or mild, with a lot of vegetables or a little, there is a recipe out there for you. So next time you are looking for a comforting and delicious meal, give sausage stew with potatoes a try. You won't be disappointed.

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