Name: Sausage Stew Recipe
Yield: 8
Ingredients: 1 lb. bulk pork breakfast sausage; ½ lb. Kielbasa, cut into ½ inch pieces; 1 onion, chopped; 1 large shallot, chopped; 1 bell pepper, chopped; 1 head garlic, sliced thin; 3 stalks celery, cut into ½ inch pieces; 3 zucchini squash, cut in ½ inch rounds; 3 yellow squash cut in ½ inch rounds; 1 tbsp tomato paste; 1 14.5 oz. can diced tomatoes with liquid; 32 oz. beef stock; 1 tbsp garlic chili sauce; 2 tbsp olive oil; salt and pepper to taste

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Ever since I made my version of Kielbasa Stew from the recipe at La Mia Cucina, I’ve been dying to try out a version that used different types of sausage. Knowing that, I suppose it was somewhat advantageous that a tummy bug caught hold of me earlier this week, and that a good soup was the only thing on my mind. It was also fortunate that even though it was the day before payday, I had everything I needed in the larder to whip up a soup.

You keep calling it a soup. I thought the recipe was for sausage stew?

OK, you got me. It is a stew, but only in light of the absolutely outrageous amount of meat and chunky veggies it contains, and the fact that they were stewed. Usually I would have made a roux before adding the stock, but as I said, I was having tummy trouble, so I avoided thickening the broth at all.

8 Servings

Sausage Stew Recipe

Ingredients

1 lb. bulk pork breakfast sausage
½ lb. Kielbasa, cut into ½ inch pieces
1 onion, chopped
1 large shallot, chopped
1 bell pepper, chopped
1 head garlic, sliced thin
3 stalks celery, cut into ½ inch pieces
3 zucchini squash, cut in ½ inch rounds
3 yellow squash cut in ½ inch rounds
1 tbsp tomato paste
1 14.5 oz. can diced tomatoes with liquid
32 oz. beef stock
1 tbsp garlic chili sauce
2 tbsp olive oil
salt and pepper to taste

Instructions

Heat large stock pot over medium heat. Add olive oil and sausage. Brown sausage well, breaking it down into bite-sized chunks as it firms, drain if necessary. Add kielbasa and caramelize slightly. Add garlic and allow to brown slightly, stirring constantly to avoid burning.
Add onions, shallot, bell pepper and celery, stir occasionally until onions are translucent. Add tomato paste and mix thoroughly. Add tomatoes and stock, cover and bring to a boil.
Reduce heat and simmer for 30 minutes. Add zucchini and yellow squash. Cover and return to a simmer for 20-30 minutes.
Either serve immediately or leave over extremely low heat until ready. Serve with crusty bread and croûtons if desired.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 396Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 69mgSodium: 1155mgCarbohydrates: 19gFiber: 5gSugar: 10gProtein: 20g

What I would have done differently had I thought of it at the time:

I would have added more of the chili paste. Aside from that this came out fantastically.

6 Comments

Lisa on February 18, 2007 at 7:34 am

I’m still on my first cup of coffee this morning, but your stew/soup – stoup? has me drooling! Way to go, Jerry! We’ll be tryin’ this one, for sure =)

Jerry on February 18, 2007 at 8:23 am

Lisa,

I hope you enjoy it as much as we did. I’ll probably be making it again soon with some spicy sausage and a bit of an asian flair ;)

Dan B. on January 5, 2008 at 8:05 pm

We are having a birthday party at work Monday for a co-worker, and everyone is bringing something for lunch, kind of a buffet. Previously I have brought chicken soup, and beef stew, and people have asked for both this time. But, always looking for something new, I have decided I will make this tomorrow. Man, this really looks and sounds great! If you get this before I start cooking tomorrow, can you let me know what a ‘head’ of garlic is? Am I supposed to use the whole bulb? If so, YOU ROCK!!!

joe on December 17, 2008 at 1:13 pm

I love it when I make these types of soups, so easy and quick to make and generally it’s easy to find all of the things that you need in the cupboards. I like experimenting with different types of things, and I’ll be sure to try this receipe.

Dan B. on June 22, 2010 at 6:34 pm

Hey there! Been a while, but with the recent passing of Jimmy Dean, I bought several 1 pound rolls of sausage. While trying to think of how to honor him, I remembered this recipe. Only change is, right now, some of the veggies are hard to get a hold of in decent shape. So, I made some slight changes by adding diced potatoes during the same step as adding the stock. (I only had one good yellow squash, so the volume balanced out.) And, I also added two small cans of mushrooms. Wow, did this turn out great! That’s why I love this recipe, you can change and add and subtract stuff and it still comes out awesome! Thanks!!!

Jerry on June 23, 2010 at 9:01 am
Dan,
That’s the joy of any recipe! All of them can be changed up to fit what you have on hand. Every dish can and should be an expression of the cook that made it, not the recipe it came from
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