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Gallery Savory Fall Stew with Sausage Credit: ANN STRATTON Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 tablespoons olive oil 12 ounces hot Italian sausage, cut into small chunks 12 cipollini or pearl onions, peeled 1 1/2 cups canned crushed tomatoes 3 cups homemade chicken stock or low-sodium canned chicken broth, skimmed of fat 1 handful of herbs, such as rosemary, thyme, or oregano 1 large (2 pounds) butternut squash, peeled, seeded, cut into 1-inch chunks 3 carrots, cut into 1/2-inch pieces 3 parsnips, cut into 2-inch-long sticks 1 fennel bulb, halved, cored, cut into 1/4-inch-thick slices 12 brussels sprouts, trimmed, cut in half Kosher salt and freshly ground black pepper
Cook’s Notes To make peeling the onions easier, soak in warm water for 30 minutes to wrinkle the skins.
Gallery Savory Fall Stew with Sausage Credit: ANN STRATTON
Recipe Summary Servings: 4
Gallery
Savory Fall Stew with Sausage Credit: ANN STRATTON
Savory Fall Stew with Sausage
Credit: ANN STRATTON
Savory Fall Stew with Sausage
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons olive oil 12 ounces hot Italian sausage, cut into small chunks 12 cipollini or pearl onions, peeled 1 1/2 cups canned crushed tomatoes 3 cups homemade chicken stock or low-sodium canned chicken broth, skimmed of fat 1 handful of herbs, such as rosemary, thyme, or oregano 1 large (2 pounds) butternut squash, peeled, seeded, cut into 1-inch chunks 3 carrots, cut into 1/2-inch pieces 3 parsnips, cut into 2-inch-long sticks 1 fennel bulb, halved, cored, cut into 1/4-inch-thick slices 12 brussels sprouts, trimmed, cut in half Kosher salt and freshly ground black pepper
Directions
Heat the oil in a saucepan over medium heat. Cook sausage, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with a slotted spoon, and set aside.
Pour off all but 2 tablespoons of the rendered fat, and discard. Raise heat to medium high, and add the onions; cook, stirring, until golden, about 8 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until the liquid starts to thicken, about 20 minutes. Add the sausage, squash, carrots, parsnips, and fennel; cover, and simmer until the vegetables are tender, about 10 minutes. Add brussels sprouts; cook, covered, about 5 minutes more. Uncover; cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper; serve hot.
Cook’s Notes To make peeling the onions easier, soak in warm water for 30 minutes to wrinkle the skins.
Cook’s Notes
To make peeling the onions easier, soak in warm water for 30 minutes to wrinkle the skins.
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All Reviews for Savory Fall Stew with Sausage
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All Reviews for Savory Fall Stew with Sausage
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
