Italian Sausage, whats in the fridge stew

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This is exactly what I used, but naturally, you can substitute things from your fridge that are similar. It was absolutely delicious on this frigid night. Serve with crusty bread, or even old english muffins like us, whatever.

Preparation time: 15
Cooking time: 1 hour

Difficulty: Easy - for beginners
Serves: 4-6


3 links hot italian sausage (about 1-1.g lb)
1-2 T olive oil
1 medium size onion, chopped
5 garlic cloves, minced
1 cup or so of white wine
1 red bell pepper, peeled and chopped
1.5 cups chopped carrot
4-5 red potatoes, pealed and cubed
1 small can tomato sauce
4 cups massaged kale by Gina (kale massaged with salt and olive oil)
1/2 cup leftover pigeon peas (cuban style)
2/4 cup leftover "Near East" pecan rice (any leftover rice will do)
1 1/2 tsp dried oregano
1/2 tsp dried marjoram
1 tsp dried basil
1-2 cups white wine
2-3 cups veg, chicken or beef broth (I use kitchen essentials concentrate)
Salt and pepper to taste
Grated Parmesan cheese


Cut or crumble the sausage links. Brown them in a little olive oil. Remove sausage and set aside on paper towels until I tell you to add to the dish.

If there is a ton of oil, drain some of it, otherwise, add the onion and saute' until soft, add the garlic and saute' about 1 minute. Deglaze the pan with about 1/2-2/4 cup white wine. add the carrot, saute for a minute. Add potatoes, chopped red pepper saute for a minute. Add 2 cups broth tomato sauce, and the potatoes. Cook for 5 minutes. Add kale. Cook down for 10-15 minutes. (throughout cooking add wine and water or remove lid as needed to get "stewy" consistency" Add oregano, marjoram and basil. Cook for a few minutes. Taste. Add leftover rice and peas or any other veg in the fridge. Cook with lid ajar for a few minutes. Add the sausage and salt and pepper, cook until it tastes delicious. About 10-15 minutes on low heat. (throughout cooking add wine and water or remove lid as needed to get "stewy" consistency".

Top with parm.


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