Sausage Stew

Yield: 8 servings

Ingredients

This stew is good for using up leftovers, so throw in anything else you need to use up.  Corn, peas, chard.

• 1/4 cup oil
• If you want some extra flavor, use bacon grease
• 1 1/2 lbs. sausage
• We used homemade venison kielbasa sausage.  Italian sausage would also work well
• 1 large white onion, coarsely chopped
• 3 stalks celery, chopped
• 1-2 tbsp flour
• 2 tbsp tomato paste
• 5 cups beef broth
• 3 cans great northern beans, drained
• 10-12 small sweet peppers, coarsely chopped
• 2 lbs. red potatoes, cut into bite-sized pieces
• Seasonings
• 5 cloves garlic
• Celery leaves, finely minced
• 1 tbsp worcestershire sauce
• 1 tsp paprika
• 2 tsp oregano
• 1 tsp basil
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp parsley
• 1 bay leaf
• 1 tsp msg
• 1 1/2 tsp salt
• 1/2 tsp pepper

Directions

1. Warm the oil in a large Dutch oven.  Cook the sausage until browned on both sides.  Remove and set aside.
2. In the sausage grease, sauté the onion and celery until tender.  Stir in some flour to absorb the grease.  Stir in the tomato paste.
3. Add the beef broth, beans, peppers, potatoes, and seasonings.
4. Chop the sausage into bite-sized pieces.  Add to the stew.
5. Cook at a gentle simmer until the potatoes are tender, about 30-60 minutes.
6. Serve hot with bread.

Adapted from Neighbor Food Blog, Food.com, & Salt and Lavender.