Best 2 Sausage And Vegetable Stew Recipes

Craving a hearty and flavorful meal that's easy on the pocket? Look no further than this delectable Sausage and Vegetable Stew. This versatile dish promises an explosion of flavors, combining succulent sausages, tender vegetables, and a rich, savory broth. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to impress with its simplicity and delicious results.

From the classic Sausage and Vegetable Stew brimming with hearty ingredients to the One-Pot Sausage and Vegetable Stew that's perfect for busy weeknights, this comprehensive article offers a variety of recipes to suit every taste and occasion. Get ready to embark on a culinary journey that will leave you craving for more!

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

Ingredients

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

Ingredients

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.

Tips:

Choose high-quality ingredients: Use fresh vegetables, good-quality sausage, and a flavorful broth for the best results.
Brown the sausage before adding it to the stew: This will help to develop its flavor and prevent it from becoming dry.
Use a variety of vegetables: This will add color, flavor, and nutrients to your stew. Some good options include potatoes, carrots, celery, onions, and bell peppers.
Don't overcook the vegetables: They should be tender but still have a slight bite to them.
Season the stew to taste: Add salt, pepper, and other spices to taste. You can also add a touch of acidity with lemon juice or vinegar.
Serve the stew hot: This is a hearty and comforting dish that is perfect for a cold day.

Conclusion:

This sausage and vegetable stew is easy to make and packed with flavor. It's a great way to use up leftover sausage and vegetables, and it's also a healthy and affordable meal. So next time you're looking for a quick and easy dinner idea, give this stew a try.