Sausage Stew

I had some extra stew and threw in some spinach to make a meal for that night.  The rest, I froze for the upcoming Jewish holidays.

Sausage Stew


8 to 10 medium potatoes, cut into 1-1/2-inch pieces
2 large white onions, quartered
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
2 pounds sausage, cut into 1-inch slices
1/4 cup olive oil
1 tablespoon dried basil
2 teaspoons salt
1 teaspoon pepper


Place potatoes in a  roasting pan. 

Add onions, peppers and sausage; toss gently. 

Combine oil, basil, salt and pepper. 

Pour over the eat and vegetables; toss well.

Cover and bake at 350° for 45 minutes or until potatoes are tender

Originally published as Creamy Sausage Stew in Country Woman January/February 1995, p29
Linked to:  Treasure Box Tuesday      Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s TableFat Tuesday       Hearth and Soul Hop      Gluten Free & DIY Tuesdays       Simple Supper 
Tuesday The Yuck Stops Here 


  1. Chaya,
    You are bizzy posting so many recipes. Looks very interesting and could be made with vegetarian sausage. Hope you are enjoying the holidays. Chag Samach for Succot!

  2. Looks yummy! A great one dish meal that is so easy to prepare!

  3. What a lovely, warming stew, Chaya! I like the combination of sausages and vegetables as well as how easy this recipe is to make. Thank you for sharing it with us at the Hearth and Soul hop. Will tweet :-)


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