Updated 03/17/2012 05:00 AM
Recipe: Pork Sausage Stew
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1 - 1 1/2 pounds pork sausage, sliced into 1 1/2-inch chunks (mild Italian sausage is fine)
2 Tbs vegetable oil for browning sliced sausage
1 - 1 1/2 cups rough chopped onion
1 - 1 1/2 cups peeled rough chopped carrot
1 - 1 1/2 cups peeled rough chopped parsnip
1 - 1 1/2 cups peeled rough chopped turnip
1 - 1 1/2 cups rough chopped potato (unpeeled is fine)
3 Tbs all-purpose flour
1 cup red wine
3 cups beef stock (unsalted if possible)
1 15-ounce can chopped tomatoes
1/2 cup rough chopped fresh parsley
salt and pepper to taste
After all the knife work is done, get started by browning the sliced 1 - 1 1/2 pounds of pork sausage in a soup pot in a little vegetable oil.
At that point, take the sausage out of the pan and add about 1 cup each of rough chopped onion, rough chopped peeled carrot, parsnip and turnip. Add 1 cup of peeled or unpeeled rough chopped potato and cook that until the onions soften up a bit.
Once the onions have softened up, sprinkle on 3 Tbs all-purpose flour. Stir that in and let it cook for a minute, then add 1 cup red wine, 3 cups of beef stock and 1 15-ounce can of chopped tomatoes and bring it up to a simmer.
Let that simmer along until the vegetables are just cooked through and it has thickened up a little bit and then add the sausage back to the pot and add a handful of chopped fresh parsley. Let it cook until the sausage is cooked through, season to taste and it is good to go!
The stuff that is left in the bottom of the pot after cooking the sausage (called "fond") will add a lot of flavor to the stew and it is a good idea to stir it around to incorporate into the veggies as they're cooking, and use a heavy bottomed pot so it doesn't burn while you're cooking it.