*  Exported from  MasterCook  *

                               Sausage Stew

Recipe By     : Bon Appetit, Apr 1991
Serving Size  : 6    Preparation Time :0:00
Categories    : Sausages                         Chowder, Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  lb            Veal, sausage, or pork
     3/4  lb            Sweet Italian sausages
   4                    Onions -- sliced
   2                    Bell peppers -- chopped
   6      cl            Garlic -- chopped
   1      c             Dry white wine
   1      lb            Boiling potatoes -- peeled,
                        - cubed
  16      oz            Can stewed tomatoes
  14 1/2  oz            Can chicken broth
     1/4  cup           Tomato paste
  10      oz            Pkg frozen green beans
   1      ts            Dried oregano -- crumbled
   1      ts            Dried basil -- crumbled
   1      ts            Dried marjoram -- crumbled
   1      c             Mozzarella -- shredded
   1      c             Cheddar -- shredded
     1/4  c             Parmesan -- grated

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

Remove all but 2 tb fat from saucepan. Add onions to saucepan and
saute over medium heat until tender, about 15 minutes. Add bell
peppers and garlic 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 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.

Recipe by Joanie Moscoe, North Caldwell, NJ

MC formatted by Barb at Possum Kingdom


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