Best 7 French Gourmet Pork Sausage And Vegetable Stew Recipes

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Indulge in a culinary journey to France with this delectable French Gourmet Pork Sausage and Vegetable Stew, a hearty and flavorful dish perfect for any occasion. This savory stew combines succulent pork sausage, an array of colorful vegetables, and a rich, aromatic broth to create a symphony of flavors that will tantalize your taste buds. Served atop a bed of fluffy mashed potatoes, this stew embodies the essence of French comfort food. In addition to this main course, the article also features two complementary recipes - a refreshing Endive Salad with Walnut Dressing and a classic Crème Brûlée for a decadent dessert. Embrace the culinary artistry of France and embark on a gastronomic adventure with these delightful recipes.

Check out the recipes below so you can choose the best recipe for yourself!

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.

FRENCH GOURMET PORK, SAUSAGE, AND VEGETABLE STEW



French Gourmet Pork, Sausage, and Vegetable Stew image

Rich, satisfying, gourmet one-dish meal for cold days. An authentic recipe from Lorraine, France. Recipe from award-winning James Peterson's "Glorious French Food". Substitutes for ingredients are provided. Please avoid shortening cooking time to achieve ideal consistency for the stew.

Provided by Polar Bear

Categories     Stew

Time 3h45m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups dried white beans (such as cannellini, borlotti, or Great Northern or diced potatoes added 30 minutes before cooking is)
5 -6 lbs trimmed boneless pork shoulder
3 garlic cloves, crushed, peeled
1 medium bouquet garni
5 juniper berries, crushed with the side of a knife, tied up in cheesecloth (or 3 tsps. gin or equal parts crushed bay leaves and caraway seeds)
1 lb thick slab bacon, preferably with rind, left whole
1 large cabbage (preferably Savoy)
1 lb pork or 1 lb garlic sausage
2 large carrots
1 medium turnip
1 medium onion, peeled
2 cloves
salt
10 slices thick toasted French bread

Steps:

  • Rinse beans and soak beans overnight or at least 4 hours with as much water to cover them entirely as they expand.
  • To serve this rich stew as a first-course soup, cut cabbages into wedges and as thinly as possible.
  • All vegetables and meats are cut into cubes or diced and add more liquid.
  • Use only half of the pork shoulder.
  • Trim off excess fat from pork shoulder.
  • Tie the shoulder into an oval and put it in a large pot, ideally just wide enough to hold the shoulder with the shoulder bone if there was one.
  • Add garlic, bouquet garni, juniper berries.
  • Pour in enough cold water to cover and bring to a gentle simmer.
  • Cut the rind off the bacon and add to liquid with pork shoulder.
  • Simmer very gently uncovered, using ladle to skim off fat and froth.
  • Cut cabbage into 10 wedges.
  • Remove strip of core at inner edges.
  • When the shoulder has cooked for 1 17" hours, add the beans.
  • Simmer for 30 minutes more and nestle in the cabbage wedges, sausage, and the rest of the vegetables.
  • Simmer for one hour more.
  • The pork cooks for a total of 3 hours.
  • Strain contents of pot and set over a bowl or clean pot.
  • Discard bouquet garni and shoulder bone.
  • Skim off a bit of the fat.
  • Season the broth to taste with salt.
  • Slice the meats.
  • Serve broth and vegetables in bowls, each with a slice of toast at the bottom of each bowl and the meats placed on top.

GARLIC PORK SAUSAGE



Garlic Pork Sausage image

Provided by Anne Burrell

Categories     main-dish

Time 1h15m

Yield 18 to 20 sausages

Number Of Ingredients 8

5 pounds pork shoulder, a good mix of lean and fat, cut into 1-inch chunks
12 cloves garlic, smashed
1 large bunch fresh sage or 2 small ones, finely chopped
1/4 cup salt
2 tablespoons crushed red pepper
3/4 cup cold water
1 cup grated Parmesan
Hog casings, rinsed with water run through them and stored in fresh water

Steps:

  • In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the meat mixture through the meat grinder outfitted with the die with the largest holes. Repeat so that all of the meat goes through the grinder twice.
  • Place half of the meat mixture in the bowl of a standing mixer equipped with the paddle attachment. Add half of the water and half of the Parmesan and beat on medium-high for 3 to 4 minutes. Repeat this process with the remaining meat, water and cheese.
  • Make, cook and eat a test patty to make sure the sausage is delicious.
  • Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place also.
  • Keeping the sausage casing very wet, slide a manageable length onto the sausage stuffer. Place a generous amount of the prepared sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your three last fingers and letting the casing slip through your thumb and forefinger. Turn the machine on a medium-low speed and fill the casings, being careful to avoid any air bubbles. To get the feel for stuffing the sausages, you might have to do a couple tries. The first couple might be too loose or too tight; that's ok--think of them as the first pancake (the one that never comes out right that you have to throw away).
  • Twist the casings to create sausages that are even in size. Tie each with butcher's twine to keep them nicely sealed. Prick the sausages with a pin or skewer all over to allow steam to escape while cooking (you don't want to have a blowout).
  • Preheat a grill or saute pan. Cook the sausages until cooked through, 7 to 8 minutes on each side. Serve immediately or at room temperature.

SAUCISSONS A L'AIL (FRENCH GARLIC SAUSAGES)



Saucissons a l'Ail (French garlic sausages) image

Provided by Craig Claiborne

Time 1h

Yield 5 sausages

Number Of Ingredients 9

1 pound skinless fatback about one inch thick
2 1/4 pounds fairly but not totally lean pork butt (there should be about one-quarter fat), cut into one-inch cubes
2 1/4 pounds lean beef, cut into one-inch cubes
Salt to taste, if desired
1 teaspoon freshly ground pepper, preferably white
1 teaspoon finely minced garlic
1/4 cup potato starch, cornstarch or arrowroot
1 1/4 cups ice cold water
8 feet natural beef round sausage casings, 40 to 43 millimeters in diameter

Steps:

  • Cut the fatback into the thinnest possible slices. Cut the slices into the thinnest possible strips. Stack the strips uniformly and cut them into the finest possible dice, about 1/16th-of-an-inch cubes. There should be about three cups. Set aside.
  • Put pork, beef, salt, pepper and garlic into a mixing bowl. Add the diced fatback. Blend the potato starch and ice water and add it to meat mixture.
  • Cut the sausage casings into five lengths of about 18 inches each.
  • Outfit a meat grinder (see an alternative technique for stuffing sausages) with a medium cutting blade and add the sausage stuffer, screwing it on securely. Slip the sausage casing onto the stuffer. Tie it at the end.
  • Add the meat cubes with seasonings and liquid to the open feeder of the grinder, grinding constantly, allowing the casing to be filled to a length of 15 inches. Cut off the end of the casing and tie it on both ends. Repeat this action, cutting off each sausage with a 15-inch length and tying at the end. This will make about five sausages weighing about one and one-quarter pounds each.
  • To cook the garlic sausages, bring enough water to the simmer to cover one or more sausages. Add the sausage or sausages and let simmer (the ideal temperature is 180 degrees) for 30 minutes. Serve sliced. The sausages could also be grilled until done or they may be smoked. If they are to be smoked, use a home smoker and follow the manufacturer's instructions.

Nutrition Facts : @context http, Calories 1260, UnsaturatedFat 57 grams, Carbohydrate 7 grams, Fat 94 grams, Fiber 0 grams, Protein 93 grams, SaturatedFat 33 grams, Sodium 1390 milligrams, Sugar 0 grams, TransFat 1 gram

GALICIAN PORK AND VEGETABLE STEW



Galician Pork and Vegetable Stew image

Provided by José Andrés

Categories     Soup/Stew     Pork     Potato     Stew     High Fiber     Dinner     Steak     Ham     Leek     Kale     Chickpea     Potluck     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

1 1/2 cups dried garbanzo beans* (chickpeas; about 9 1/2 ounces)
1 1 1/2-pound rack baby back pork ribs, cut into 3-rib sections
1 to 1 1/4 pounds ham, cut into 3 x 2 x 3/4-inch pieces
1 1-pound smoked ham shank
1 pound fully cooked smoked Spanish chorizo,** cut into 1/2-inch-thick rounds
1 pound skirt steak, cut crosswise into 8 pieces
8 ounces 1/3-inch-thick slices pancetta (Italian bacon), coarsely chopped
16 cups water
5 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1-inch pieces
3 pounds 3-inch-diameter white skinned potatoes, peeled, halved
1 pound kale (2 large bunches), center ribs removed, cut crosswise into 3/4-inch-wide strips (about 16 cups)

Steps:

  • Place garbanzos in large bowl. Add water to cover by 2 inches. Let soak overnight. Drain.
  • Place pork ribs, ham, ham shank, chorizo, steak, and pancetta in heavy large pot. Add 16 cups water. Bring to boil. Add garbanzos and leeks. Reduce heat to medium-low, cover partially, and simmer until garbanzos are tender, adjusting heat as needed to maintain active simmer, about 1 hour. Add potatoes and kale; simmer until potatoes are tender, 40 to 50 minutes.
  • Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls.
  • Available at specialty foods stores and Italian markets.
  • ** A pork link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from latienda.com.
  • What to drink:
  • The rich stew needs a big red wine. José recommends a Ribera del Duero from northern Spain, like the Bodegas Alejandro Fernández 2006 "Pesquera" Tinto ($34). The Zarus 2004 Barrica ($15) would also be a good choice.

FRENCH-STYLE PORK STEW



FRENCH-STYLE PORK STEW image

Categories     Soup/Stew     Pork     Vegetable

Number Of Ingredients 15

6 parsley sprigs, plus 1/4 cup chopped fresh parsley
3 large sprigs fresh thyme
5 garlic cloves, unpeeled
2 bay leaves
1 tablespoon black peppercorns
2 whole cloves
5 cups water
4 cups chicken broth
3 pounds boneless pork butt roast, trimmed and cut into 1- to 1 1/2-inch pieces
1 meaty smoked ham shank or 2 to 3 smoked ham hocks (1 1/4 pounds)
2 onions, halved through root end, root end left intact
4 carrots, peeled, narrow end cut crosswise into 1/2-inch pieces, wide end halved lengthwise and cut into 1/2-inch pieces
1 pound Yukon Gold potatoes, unpeeled, cut into 3/4-inch pieces
12 ounces kielbasa sausage, halved lengthwise and then cut into 1/2-inch-thick slices
1/2 head savoy cabbage, shredded (8 cups)

Steps:

  • 1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut 10-inch square of triple-thickness cheesecloth. Place parsley sprigs (fold or break to fit), thyme sprigs, garlic, bay leaves, peppercorns, and cloves in center of cheesecloth and tie into bundle with kitchen twine. 2. Bring water, broth, pork, ham, onions, and herb bundle to simmer in large Dutch oven over medium-high heat, skimming off scum that rises to surface. Cover pot and place in oven. Cook until pork chunks are tender and skewer inserted in meat meets little resistance, 1 1/4 to 1 1/2 hours. 3. Using slotted spoon, discard onions and herb bundle. Transfer ham to plate. Add carrots and potatoes to pot and stir to combine. Cover pot and return to oven. Cook until vegetables are almost tender, 20 to 25 minutes. When ham is cool enough to handle, using 2 forks, remove meat and shred into bite-size pieces; discard skin and bones. 4. Add shredded ham, kielbasa, and cabbage to pot. Stir to combine, cover, and return to oven. Cook until kielbasa is heated through and cabbage is wilted and tender, 15 to 20 minutes. Season with salt and pepper to taste, then stir in chopped parsley. Ladle into bowls and serve. (Stew can be made up to 3 days in advance.) Pork butt roast, often labeled Boston butt in the supermarket, is a very fatty cut, so don't be surprised if you lose a pound or even a little more in the trimming process (the weight called for in the recipe takes this loss into account). Serve with crusty bread.

VENISON VEGETABLE STEW!



Venison Vegetable Stew! image

Homesteaders and hunters the world over have made a multitude of variations of this dish. Here is my take on a nice Deer and Vegetable stew. Served best with fresh, fluffy homemade biscuits. That right there is some "Good Eatin'."

Provided by Robert E.

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs ground deer meat (or 1 quart if home canned)
4 ounces margarine
2 medium onions, coarsely chopped
1 lb sliced mushrooms (or 1 pint if home canned)
8 ounces snap peas
1 quart beef stock
6 medium carrots, scraped and cut (or 1 pint if home canned)
8 medium potatoes, peeled and cut (or 1 pint if home canned)
1 garlic clove
1 tablespoon brown sugar
1 tablespoon coarse salt
1 teaspoon ground black pepper
4 cups flour

Steps:

  • Melt margarine in a Dutch oven.
  • Brown meat on all sides.
  • Add mushrooms and onions, sautéing until barely browned.
  • Add beef stock, vegetables, garlic, brown sugar, salt, and pepper.
  • Simmer slowly until everything is very tender, adding water to keep juice covering stew.
  • When done, add flour to small bowl and enough water to make a smooth paste.
  • Then add enough water to make the paste thin enough to pour.
  • Pour into stew, while gently stirring.
  • Heat enough to thicken the gravy and serve.

Nutrition Facts : Calories 600.2, Fat 13.7, SaturatedFat 3, Cholesterol 28, Sodium 1517.5, Carbohydrate 97.9, Fiber 9.5, Sugar 8.9, Protein 22.9

Tips for Success:

  • For a richer flavor, use high-quality pork sausage with a good fat content.
  • Don't overcrowd the pan when you're browning the sausage. This will prevent it from cooking evenly.
  • Use a variety of vegetables in your stew. This will add flavor and color.
  • Don't be afraid to experiment with different seasonings. A little bit of mustard or paprika can add a lot of flavor.
  • Serve the stew with a crusty baguette or some mashed potatoes.

Conclusion:

French Gourmet Pork Sausage and Vegetable Stew is a hearty and flavorful dish that is perfect for a cold winter night. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying meal, give this stew a try.

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