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Creamy Sausage Stew Recipe

Creamy Sausage Stew Recipe photo by Taste of Home

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Meet the Cook: Depending on the time of year, I serve my stew with bread or sweet corn muffins and fresh butter, and with salad or fruit. Then, since it tastes even better the next day, we have it for lunch on the rare occasions there are leftovers! -Rosemary Jesse, Cabool, Missouri

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Creamy Sausage Stew Recipe

Prep: 15 min. Bake: 1-1/4 hours

Yield: 10-12 Servings

15 75 90

Ingredients

8 to 10 medium red potatoes, cut into 1-1/2-inch pieces
2 large white onions, quartered
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
2 pounds smoked Polish sausage, cut into 1-inch slices
1/3 cup canola oil
1 tablespoon dried basil
2 teaspoons salt
1 teaspoon pepper
1 pint heavy whipping cream
3 tablespoons cornstarch
3 tablespoons water

Directions

Place potatoes in a 5-qt. roasting pan. Add onions, peppers and sausage; toss gently. Combine oil, basil, salt and pepper. Pour over the eat and vegetables; toss well.
Cover and bake at 350° for 45 minutes; stir. Add the cream; cover and bake 30-40 minutes longer or until potatoes are tender.
Combine cornstarch and water; stir into stew. Place on stovetop and bring to a boil, stirring constantly until thickened. Yield: 10-12 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 507 calories, 41 g fat (18 g saturated fat), 108 mg cholesterol, 1,056 mg sodium, 21 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Creamy Sausage Stew in Country Woman January/February 1995, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Creamy Sausage Stew

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Reviewed on Feb. 13, 2012 by Mrs_T

We love this recipe! I use only 1 pound of lite sausage and I use fat-free half & half instead of heavy cream. I recently adapted the recipe to use the crockpot. Roasted the meat/veggies as usual, then transferred them to a crockpot. Cooked them a couple of hours on Low, then added the cream and cooked 1 hour longer on Low. Then I stirred the cornstarch mixture right into the crockpot and everything worked out well. (I did this because I wanted to be able to take the stew to a church potluck and have it be cooking during church.) I've been making this recipe for years and we always enjoy it.

Reviewed on Sep. 22, 2011 by Auntylene

This is a recipe my family has enjoyed many times over the past 10 years or so. Delicious and one of our favorite fall meals.

Reviewed on Jan. 23, 2009 by ChiTownMary

I am shocked this recipe won. After reading the reviews I thought I would try it. My family was so disappointed. I think the first review is missing some good recipes if this is a favorite. Sorry but not for me.

Reviewed on Oct. 22, 2008 by shirleyjdrn

This stew is so delicious. We got it from taste of home at least 10 years ago and never tire of it.. A little rich but oh so good.

Reviewed on Dec. 30, 2007 by linsvin

Very easy assembly and down home cooking feel on a cold winters day. I to cut recipe in half with excellent results.

Reviewed on Dec. 29, 2007 by Anonymous

This is an incredibly good-tasting stew, although since there are only two of us, I cut it in half. Also, my husband likes things in smaller pieces, so I cut them up accordingly. I also use half heavy cream and half half-and half.