Hearty Sausage Stew
My daughters shared this recipe with me, and I've since shared it with many others. It fits the bill for economy of time and money. Plus, it tastes great! —Nellie Lamb, Muskogee, Oklahoma
Ingredients
- 1/2 pound fresh kielbasa or Polish sausage links
- 1/2 pound Italian sausage links
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 3-1/2 cups beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup apple juice
- 1 tablespoon minced fresh parsley
- 1 garlic clove, minced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 4 ounces uncooked spiral pasta
Directions
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1In a large saucepan, cook sausages over medium heat until a thermometer reads 160°. Remove with a slotted spoon; drain, reserving 2 tablespoons drippings. Cut sausages into 1/2-inch slices; set aside.
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2In the drippings, saute onion and pepper until crisp-tender. Stir in the broth, tomatoes, apple juice, parsley, garlic, basil, oregano and sausages. Bring to a boil; add pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.
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3Serve immediately or cool and freeze in freezer containers for up to 3 months.
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4To use frozen stew: Thaw in the refrigerator overnight. Transfer to a saucepan; add water to thin if necessary. Cover and cook over medium heat until hot and bubbly, stirring occasionally.
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