Creamy Sausage Stew Recipe
Creamy Sausage Stew Recipe photo by Taste of Home

Creamy Sausage Stew Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:10-12 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 10-12 servings


  • 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

Nutritional Facts

1 serving (1-1/2 cups) equals 507 calories, 41 g fat (18 g saturated fat), 108 mg cholesterol, 1056 mg sodium, 21 g carbohydrate, 2 g fiber, 12 g protein.


  1. 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.
  2. Cover and bake at 350° for 45 minutes; stir. Add the cream; cover and bake 30-40 minutes longer or until potatoes are tender.
  3. 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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Reviewed Jan. 8, 2015

"Very simple to make. We enjoyed this although I had to cut in half!"

Reviewed Feb. 8, 2014

"The whole family loved it."

Reviewed Nov. 26, 2013

"It has become a recipe I use often! Love how easy it is to prepare and the flavors are fantastic!"

Reviewed Feb. 13, 2012

"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 Sep. 22, 2011

"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."

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