Homemade Italian Sausage Stew |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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! Ingredients:
1-1/2 pounds johnsonville® mild italian sausage links 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 |
Directions:
1. 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.
2. Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf.
3. Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
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