One Skillet: Italian Sausage & Harvest Vegetable Stew
Yield
4 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
hot italian sausages
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | each |
onions
cook, cut in wedges |
|
| 1 | large |
garlic cloves
|
*
|
| 1 | tablespoon |
rosemary leaves
fresh, chopped |
|
| 1 | tablespoon |
thyme
fresh, chopped |
*
|
| 6 | each |
carrots
in chunks |
|
| 3 | each |
russet potatoes
peel,chunk |
*
|
| 3 | cups |
tomatoes
, |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
hot italian sausages
|
|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
onions
cook, cut in wedges |
|
| 1 | large |
garlic cloves
|
*
|
| 15 | ml |
rosemary leaves
fresh, chopped |
|
| 15 | ml |
thyme
fresh, chopped |
*
|
| 6 | each |
carrots
in chunks |
|
| 3 | each |
russet potatoes
peel,chunk |
*
|
| 7.1E+2 | ml |
tomatoes
, |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
parsley leaves
chopped |
*
|
Directions
Ripe tomatoes may be replaced with 3 14-oz cans of tomatoes - drained and chopped.
Slit sausages skins lengthwise with a knife tip. Remove sausage meat and "pinch" into small meatballs.
Over medium heat in a large skillet or heavy-bottomed Add sausage and onions; cook for 10 minutes or until nicely browned, stirring frequently as you prepare carrots and potatoes.
Stir in garlic, rosemary and thyme. Add carrots, potatoes and tomatoes. Let mixture come to a slow boil. Stir, adjust heat to simmer, cover and cook for 45 minutes or until vegetables are very tender, stirring once or twice. Check the liquid occasionally and, if necessary, add up to ¼ cup boiling water.
Season to taste with salt and pepper. Sprinkle each portion with chopped parsley, if desired
