Sausage Stew

I am not too certain where this recipe originated, nor the exact quantities of each ingredient. None the less, make your own additions to this dish and follow these quantities as loosely as you like, as this is just the way I like it. To this day, this is one of my sister’s favourite recipes, and for good reason. The trick is adding enough sausage, because if you manage to get any left overs, somebody (namely my sister) seems to pick all of the sausage out of it before you can get any leftovers for your lunch!

Sausage Stew

4 spicy italian sausages

2 bell peppers (one orange, one yellow)

1 large onion

3 cloves of garlic

a splash of white wine

~1 tsp dried oregano

~1/2 tsp dried basil

red pepper flakes

1 X 28 oz can of whole tomatoes

olive oil

fresh italian parsley

parmesan oregano

Heat a good lug of olive oil in a large frying pan on medium high heat. Slice the sausages into 3/4 inch chunks and add them to the pan. Cook the sausage until the meat begins to caramelize, and get some goodies going on the bottom of the pan. Once the sausages are mostly cooked, and you are happy with the colour you have gotten on them, remove them from a the pan and place them in a bowl. Turn the pan down to medium heat.

While the pan is cooling slightly, roughly chop the onion into 1/2 inch chunks (feel free to go smaller if you like). Feel free to add a little more oil if there is not enough in the pan. Clean the peppers and cut them into 3/4 inch chunks. Cook the onions until they are translucent and then add the peppers. Cook the peppers for a few minutes until they begin to soften slightly. Crush the garlic into the pan and cook until fragrant (approximately 1 minute). You can now add the sausage back into the pan.

At this time, there is likely some brown bits left on the bottom of the pan. I like to add just enough wine to the bottom of the pan to loosen those bits before adding the rest of the ingredients. After de-glazing the pan and boiling off some of the alcohol, add the tomatoes and crush them up with the back of your spoon. Add the dried basil, dried oregano, and red pepper flakes. Add some salt and pepper and allow this to simmer for about 30 minutes with the lid on.

After 30 minutes, the sauce should be nice and thick and the sausages cooked through. Add a little parmesan cheese at your discretion and taste the sauce. Season to taste using either more parmesan if you like it more cheesy, or salt if you don’t. Roughly chop some parsley and add it just before you are ready to serve.

This sauce is served best with penne or rotini. Feel free to add more parsley, cheese, or pepper flakes as you desire.

Again, this recipe is really easy to modify however you like and is really quick and easy. Now that you have some guidelines, go ahead and make it your own and share your changes!

Patrick

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