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| Photo from Taste of Home |
As I noted in my other post, I usually use half the amount of sausage, cut in smaller pieces than specified, and I usually use light or turkey sausage. I also use half-and-half instead of the heavy cream. It even works with fat-free half-and-half! The dish still tastes very rich but it is a lot lower in fat.
You can find my other post about the sausage stew here and the original recipe from the Taste of Home site here: Creamy Sausage Stew. The original recipe called for roasting the vegetables and sausage, and it is very good that way, but I have been tweaking it to try and make it work easily in the slow cooker.
Here is my most recent take on this recipe:
CREAMY SAUSAGE STEW
8 medium potatoes, scrubbed but not peeled, cut in 1-inch cubes
1 to 2 yellow onions, cut in 8 wedges each
1 large green pepper, cut in 1-inch pieces
1 large red pepper, cut in 1-inch pieces
8 ounces fresh mushrooms, halved
14 ounces turkey kielbasa or smoked sausage, halved lengthwise and sliced about 1/2 thick
1/4 cup olive oil
1 Tablespoon dried basil
2 teaspoons salt
1 teaspoon pepper
Half-and-half to taste
Cornstarch and water to thicken if desired
In a slow cooker, combine all ingredients except for the half-and-half and optional cornstarch/water.
Cook on High for about 2 hours, then turn to Low and cook for 3 to 4 more hours. (Or you could just cook it on High for 3 1/2 to 4 hours.)
When ready to serve, add half-and-half to your taste. If it seems too liquid or not as creamy as you'd like, just mix equal parts of cornstarch and water and add to the stew, stirring well and allowing to cook for a few more minutes until it is as thick as you'd like.
This got great reviews from our guests on Sunday, with everyone having a second bowl of stew! I hope that you and your family enjoy it also!
Thank you for that recipe! Looks like the perfect fall dinner with apple crisp for dessert! I learned recently that those who know, as in the center of the state (Wisconsin) pronounce kielbasa K'bassa, whereas I've always pronounced it Keelbassa. Then again I'm Scandinavian and have never before eaten kielbasa or perogies. It's time I broaden my menu I think!!
ReplyDeleteHow did you guess? I DID serve apple crisp for dessert!!
ReplyDeleteInteresting about the pronunciation of kielbasa. I've always pronounced it just as you have. I have heard people pronounce it Kilbassa, which if you say it quickly does sound like K'bassa. I'll probably just keep saying it as I always have, but it's good to know!
And yes, it probably is time broaden your menu a bit. Both foods you mentioned are quite delicious!
I have never tried sausage stew. It certainly sounds delicious. 🍲 Isn’t it fun to have company after church?! I know a number of families who make it a point to do that week after week.
ReplyDeleteOh, it is delicious, Vee, and the leftovers are just as good!
DeleteYes, it is fun to have company after church. We hadn't done that in a long time, since for years we've had a potluck lunch between the services. Our schedule has now changed to earlier services with just a coffee break in between, so we've had folks over for Sunday lunch several times recently.
It is wonderful to find a slow cooker recipe that is ready to go after church! So wonderful to have an easy dish ready to go, without a lot of fuss! And apple crisp, as Judy mentioned, would be a perfect accompanying dish for the stew! I love fall when we can get back in the kitchen and bake/cook again! Happy Fall to you :)
ReplyDeleteThanks, Marilyn! It is indeed so easy, and so good. I actually did serve apple crisp for dessert with this meal!
DeleteThis sounds really good! We do love sausage and I've never thought of using it in a stew. Thanks!!
ReplyDeleteIt is good, Terri. Really scrumptious and a bit unusual. I hope you enjoy this stew if you try it!
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