HEARTY SAUSAGE STEW

HEARTY SAUSAGE STEW

Contributed by : Sarah St.Clair

sarah-stclair-20250316130157

Chinese Recipes : Other

WHEN THE BELLY IS RUMBLING, a bowl of rustic folk food is in order. This simple-to-make sausage stew is a winner for a hungry mom and her equally hungry helper in the home. It’s hearty in feel and flavor and will take whatever sausage you want to use; try a spicier sausage like chorizo—or harissa-spiced lamb merguez if you can find it—to add more flavor and a warming kick. This stew has the greens mixed in, so everything you need is in one big bowl. Serve over a generous heap of couscous or millet and let the grains soak up the sauce.

Total Time

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Cook Time

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Recipe Servings

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Ingredients for
HEARTY SAUSAGE STEW

¼ cup (60 ml) cooking oil (coconut, avocado, or animal fat like lard or butter) Sea salt

½ of a white or yellow onion, roughly chopped

6 medium fresh tomatoes, quartered, with seeds left in (if you don’t have fresh, you can use one 15-ounce/430-g can of whole organic tomatoes and their juices)

6 small red potatoes, unpeeled, cut into cubes (about 4 cups/560 g) 2 cups (150 g) quartered mushrooms

2 quarts (2 L) broth of choice (see homemade options, this page, or use store-bought) 3–5 tablespoons (50–85 g) tomato paste

4 cloves garlic, roughly chopped

3 slices Parmesan cheese rind (adds depth of flavor, optional)

4 sausages (1 pound/455 g) cut into 2-inch (5-cm) sections 1 cup (about 200 g) Israeli couscous or millet

3 large handfuls Swiss chard or 1 bunch spinach, roughly chopped (6–8 cups/180–240 g) Freshly ground black pepper

How to Make
HEARTY SAUSAGE STEW

In a large pot, over medium-low heat, warm the oil with a pinch of salt. When it’s hot, add the onions and cook for 5 minutes, or until they start to brown lightly.
Add the tomatoes and potatoes, stirring occasionally to keep the potatoes from sticking to the bottom of the pot. After about 3 minutes, add the mushrooms and cook, stirring occasionally, for 10 minutes.
Add the broth, tomato paste, garlic, and the Parmesan rind, if using, cover the pot, and cook for 1½ hours, on low heat.
During the last 15 to 20 minutes, add the sausage along with the couscous (15 minutes) or millet (20 minutes), if using, and cook, covered, then add the chard and cook until it has wilted.
Remove from heat and season with salt and pepper to taste.

Store leftovers in the fridge for up to 5 days, or freeze in zip- tight plastic bags or glass mason jars for up to 3 months.