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Hearty Sausage Stew

 Hearty Sausage Stew
My daughters shared this recipe with me, and I've since shared it with many others. It fits the bill for economy of time and money. Plus, it tastes great! —Nellie Lamb, Muskogee, Oklahoma
7 ServingsPrep/Total Time: 30 min.


  • 1/2 pound fresh kielbasa or Polish sausage links
  • 1/2 pound Johnsonville® Mild Italian Sausage Links links
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 3-1/2 cups beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup apple juice
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 4 ounces uncooked spiral pasta


  • In a large saucepan, cook sausages over medium heat until a
  • thermometer reads 160°. Remove with a slotted spoon; drain,
  • reserving 2 tablespoons drippings. Cut sausages into 1/2-inch
  • slices; set aside.
  • In the drippings, saute onion and pepper until crisp-tender. Stir in
  • the broth, tomatoes, apple juice, parsley, garlic, basil, oregano
  • and sausages. Bring to a boil; add pasta. Reduce heat; cover and
  • simmer for 10-15 minutes or until pasta is tender.
  • Serve immediately or cool and freeze in freezer containers for up to

2 of 2

Hearty Sausage Stew (continued)

Directions (continued)

  • 3 months.
  • To use frozen stew: Thaw in the refrigerator overnight. Transfer to a
  • saucepan; add water to thin if necessary. Cover and cook over medium
  • heat until hot and bubbly, stirring occasionally. Yield: 7 servings.
Nutritional Facts: 1-3/4 cups equals 462 calories, 24 g fat (8 g saturated fat), 61 mg cholesterol, 1,793 mg sodium, 41 g carbohydrate, 4 g fiber, 20 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.