Italian Sausage Stew

Here's a very satisfying meal in one dish, quick and easy to prepare. In fact we just enjoyed it for the umpty-umpth last night (3/12/11)

Italian Sausage Stew

INGREDIENTS:  

¾ pounds Italian sausage links (Anything BUT Johnsonville)

1-½ cups water

1/2 large sweet red pepper

2 medium red potato

1 medium carrot

1 celery stalk

1 shallot

2 Tbsp Worcestershire sauce

1 tsp fresh oregano

1/2 tsp each fresh basil, thyme and rosemary

1 bay leaf (leave whole)

Pepper to taste

1/3 cup ketchup

½ Tbsp minced fresh parsley

½ Tbsp cornstarch

1 Tbsp cold water

PREPARATION:

Remove the sausage from the casing and cut into 1” chunks. Wash and peel the potatoes, cut into chunks. Wash and peel the carrots, cut into chunks. Wash the celery and cut into chunks. Peel the shallot and cut lengthwise into strips. Wash the herbs, shaking off the water, strip from stalks and chop finely. Wash the parsley shaking off the water and mince

COOKING:

Sat a soup kettle or Dutch oven over medium heat, brown sausage; drain off any rendered fat. Add 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, pepper and parsley; cook 12-15 minutes longer or until peppers are tender. Find and discard bay leaf.

Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir until thickens about 2 min.

Adapted from: Italian Sausage Stew published in Country Woman January/February 2000, p29