Sausage Stew

* Exported from MasterCook *

Sausage Stew

Recipe By : Bon Appetit April 1991
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Beef & Veal
Bon Appetit Magazine Chowder, Soups & Stews
Sausages To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds veal sausage -- or pork
3/4 pound 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
1 can stewed tomatoes -- (16-ounce)
1 can chicken broth -- (14 1/2-ounce)
1/4 cup tomato paste
1 package frozen green beans -- (10-ounce)
1 teaspoon dried oregano -- crumbled
1 teaspoon dried basil -- crumbled
1 teaspoon dried marjoram -- crumbled
1 cup shredded mozzarella
1 cup shredded cheddar
1/4 cup grated parmesan

Heat heavy 4-quart saucepan over medium-high heat. Add sausages and cook until
brown, turning occasionally, about 30 minutes. Transfer sausages to plate; co
ol slightly. Cut into 1-inch pieces.

Remove all but 2 tablespoons fat from saucepan. Add onions to saucepan and sau
te over medium heat until tender, about 15 minutes. Add bell peppers and garli
c and continue cooking until bell peppers just begin to soften, about 5 minutes
. Pour in wine and boil 1 minute. Add potatoes, tomatoes, broth and tomato pa
ste. Simmer until potatoes are tender, stirring occasionally, about 10 minutes
. Stir in green beans, sausages and herbs. Cover and cook 15 minutes. Add al
l cheeses and stir.

Joanie Moscoe - North Caldwell, New Jersey

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