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Homemade Italian Sausage Stew

 Homemade Italian Sausage Stew
One day when I was preparing Italian sausages, I decided to do something different. After browning them, I put the sausages in a pot and added other ingredients, ending up with this stew that my husband and I like very much. We have four grown children and will soon celebrate our 50th wedding anniversary!
6 ServingsPrep: 10 min. Cook: 1-1/2 hours


  • 1-1/2 pounds Johnsonville® Mild Italian Sausage Links links, cut into 1-inch pieces
  • 3 cups water
  • 4 medium potatoes, peeled and cut into chunks
  • 2 medium carrots, cut into chunks
  • 2 celery ribs, cut into chunks
  • 2 small onions, cut into wedges
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each dried basil, thyme and rosemary, crushed
  • 1 bay leaf
  • Salt and pepper to taste
  • 3/4 cup ketchup
  • 1/2 large green or sweet red pepper, cut into chunks
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water


  • In a Dutch oven, over medium heat, brown sausage; drain. Add the
  • water, potatoes, carrots, celery, onions, Worcestershire sauce and
  • seasonings. Bring to a boil. Reduce heat; cover and cook over low
  • heat for 1 hour or until sausage is no longer pink and vegetables
  • are tender.

2 of 2

Homemade Italian Sausage Stew (continued)

Directions (continued)

  • Add the ketchup, green pepper and parsley; cook 12-15 minutes longer
  • or until pepper is tender. Discard bay leaf.
  • Combine cornstarch and cold water until smooth; gradually stir into
  • stew. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Yield: 6 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.