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
- 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
- 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.
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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