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Italian Sausage Stew Recipe

100% would make again

In North Syracuse, New York, Cnora Cooper warms up her family with this satisfying stew. "Add a green salad and hot Italian bread for a great meal on a cool spring day," she suggests. "Leftovers are terrific, too."

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6-8 Servings
Prep: 5 min. Bake: 35 min.

Ingredients

1-1/2 pounds bulk Italian sausage
1 cup water, divided
1 can (14-1/2 ounces) stewed tomatoes
1 can (10-1/2 ounces) condensed French onion soup, undiluted
3 medium potatoes, diced
1/2 teaspoon Worcestershire sauce
1 package (10 ounces) frozen peas and pearl onions
1 can (4 ounces) mushroom stems and pieces, drained
3 tablespoons all-purpose flour
Grated Parmesan cheese, optional

Directions

In a Dutch oven or large kettle over low heat, cook sausage in 1/2 cup water until no longer pink; drain. Add tomatoes, soup, potatoes and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in peas and mushrooms; cover and simmer for 15 minutes or until vegetables are tender. Combine flour and remaining water to form a smooth paste; stir into stew. Bring to a boil; cook and stir for 2 minutes over medium heat. Sprinkle servings with Parmesan cheese if desired. Yield: 6-8 servings.

Italian Sausage Stew published in Quick Cooking March/April 1998

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