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!
Homemade Italian Sausage Stew
Homemade Italian Sausage Stew
Prep Time
10 min
Cook Time
90 min
Yield
6 servings
Ingredients
- 1-1/2 pounds Italian sausage 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
Directions
- 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.
- 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.
