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Creamy Sausage Stew Recipe

Creamy Sausage Stew Recipe

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 YIELD:10-12 servings

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

  • 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.

Nutritional Facts

1-1/2 cup: 507 calories, 41g fat (18g saturated fat), 108mg cholesterol, 1056mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 12g protein.

Reviews for Creamy Sausage Stew

Sort By :
MY REVIEW
catweber User ID: 5083070 217256
Reviewed Jan. 8, 2015

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

MY REVIEW
astarzynski@new.rr.com User ID: 3864962 9693
Reviewed Feb. 8, 2014

"The whole family loved it."

MY REVIEW
kaly_ab User ID: 1070646 14148
Reviewed Nov. 26, 2013

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

MY REVIEW
Mrs_T User ID: 941931 10426
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."

MY REVIEW
Auntylene User ID: 18623 7518
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."

MY REVIEW
ChiTownMary User ID: 3827264 27289
Reviewed Jan. 23, 2009

"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."

MY REVIEW
shirleyjdrn User ID: 3501711 12173
Reviewed Oct. 22, 2008

"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."

MY REVIEW
linsvin User ID: 1584655 27085
Reviewed Dec. 30, 2007

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

MY REVIEW
anonymous User ID: 5520322 4276
Reviewed Dec. 29, 2007

"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."

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Wine Pairings

Full-Bodied White Wine

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