|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!