- Sausage Stew
- (Stufato di Salsiccia)
1 and 1/2 pounds veal or pork sausages
3/4 pounds sweet Italian sausages
4 onions, sliced
2 bell peppers, chopped
6 garlic cloves, chopped
1 cup dry white wine
1 pound boiling potatoes, peeled, cubed
One 16-ounce can stewed tomatoes
14 ounces chicken broth
1/4 cup tomato paste
One 10-ounce package frozen green beans
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried marjoram, crumbled
1 cup shredded mozzarella cheese
1/4 cup grated Parmigiano cheese
Heat heavy 4-quart saucepan over medium-high heat.
Add sausages and cook until brown, turning occasionally, about 30-35 minutes.
Transfer sausages to plate.
Cut into 1-inch pieces.
Remove all but 2 tablespoons fat from saucepan.
Add onions to saucepan and saute over medium heat until tender, about 15-18 minutes.
Add bell peppers and garlic and continue cooking until bell peppers just begin to soften, about 5-6 minutes.
Pour in wine and boil for 1 minute.
Add potatoes, tomatoes, broth and tomato paste.
Simmer until potatoes are tender, stirring occasionally, about 10 minutes.
Stir in green beans, sausages and herbs.
Cover and cook 15 minutes.
Add all cheeses and stir. Serves 6.
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