A hardy stew is a perfect meal when the weather turns chilly. And when that stew is chock-full of smoky sausages, fluffy potatoes, and gooey cheddar cheese in a creamy chicken broth, it can be difficult to resist a second helping.
Schmidts Spicy Sausage Stew This Sausage Stew Recipe Cooked
Like most stews, potato and sausage stew stores well. In fact, it may even taste better after a night in the fridge. You can keep the stew in an airtight container in the refrigerator for three to five days, but the potatoes will soak up a lot of the broth and start to break down.
Soup season is officially here! There's nothing more comforting on a chilly evening than a delicious and hearty, hot soup for dinner. It's also such an easy dish to make and you can enjoy the leftovers all week! My husband can't get enough kale, so when I saw this recipe from The Candid Appetite for Spicy Sausage, Potato + Kale Soup, I immediately added it to my list of recipes to try. Pork sausage is also something we use a lot in our kitchen because it has so much more flavor and texture than other meats. Meatballs, spaghetti sauce, and chili are some of our staple dishes that we always use sausage in. Thanks in part to the sausage, this soup has amazing layers of flavor and you can whip it up in about 30 minutes or less! I made a few adjustments from the original recipe to make the soup even quicker and easier to make!
Cook your sausage on medium-high heat, breaking it up and stirring it with a wooden spoon. When your sausage is browned and cooked all the way through, remove it and place on a paper towel and/or plate and set to the side.
The hot sausage brings so much flavor to this soup but the potato and kale really balance it well and leave you with just the right amount of spice. I prefer a thicker soup so I only used 4 cups of chicken broth, but you can certainly add more until you reach your desired thickness. I love the extra texture that the thin hashbrown potatoes bring to the dish combined with the crispy sausage. Top it with your favorite freshly shredded cheese (I used Parmesan) and a side of crunchy bread for a seriously delicious and comforting meal that is also so healthy!
We have made this before and enjoyed it, and we just made it again with a few tweaks and it was still tasty. I had a fussy baby who wanted to be held, so I added onion powder, garlic powder, extra salt and pepper to the sausage and to the milk mixture instead of cutting and cooking the vegetables. I used a 2 lb bag of southern style hashbrowns, increased the milk to 1/2 cup, and the eggs to 8. It did take over an hour to cook, but it turned out fine.
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To make this fantastic dish in a slow cooker requires very little adjustment. The slow cooker version can be as simple as tossing in all the ingredients and letting them all cook together. However, what I recommend is, searing the sausage first so you can get that amazing texture. The potatoes can cook in the soups, there is no need to boil them separately. Both methods of cooking this sausage and potatoes are applicable. The slow cooker version is nice for avoiding extra steps and cookware. However, my method is better for time, even though it involves more instructions. Plus the steps are really simple.
Feel free to make this with whatever seafood is available in your area, this dish is versatile. I have made it with a variety of fish and seafood ingredients, but have landed on Coho salmon and mussels as my favorite. The Coho Salmon has a strong flavor that is perfect in the stew and tends to hold together nicely.
Anyways, these dinner rolls can truly be use for almost any occasion you wish. The are obviously great for holidays like Thanksgiving, Christmas, and Easter. They are also delicious as sides to stews, chowders, and soups. Or maybe you are just really digging a dinner roll, this is the recipe you need!
I wanted to start with ground turkey for this version. The key to making ground turkey really taste good is making sure it is cooked, even briefly in a sauce! So I figured sloppy joes was the perfect recipe for it.
Add everything but the fresh basil and parmesan cheese to the crockpot. Gently mix together to combine. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. Until the sausages are fully cooked.
I like to serve this sub style to my family in rolls or hot dog buns. It is equally as good over pasta. I have even had it before just the sausages and peppers! I then serve it will a nice side of steamed veggies or a quick side salad.
This is one of those crockpot meals that you don't want to overcook. The maximum amount of time is about 5 hours on low. After this the sausages might become overcooked and the peppers and onions will turn into mush.
This is a loose vegetarian interpretation of Fabada Asturiana - a bean and sausage stew from the mountains of Asturias in northern Spain. I haven't traveled to Asturias yet, but I've had a seafood version of Fabada here in Madrid.
The soup is super versatile and you could use whatever vegetables- fresh or canned- that you have on hand. I stock my pantry with Del Monte veggies and tomatoes this time of year when fresh produce is slim pickings. The fruits and vegetables are picked and packed at their prime and most are canned almost immediately, locking in the nutrition and vitamin content. I appreciate that Del Monte offers so many no-salt and reduced sodium canned vegetables as I prefer to add my own salt especially when making something like a soup as I can control the sodium. The soup is super hearty thanks to browned Italian sausage and whole wheat elbow macaroni. The secret ingredient is apple cider vinegar that you stir in at the end. It might sound strange but I promise you it works!
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * fill: #343434; #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * fill: url(#wprm-recipe-user-rating-0-33); #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * fill: url(#wprm-recipe-user-rating-0-50); #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * fill: url(#wprm-recipe-user-rating-0-66); linearGradient#wprm-recipe-user-rating-0-33 stop stop-color: #343434; linearGradient#wprm-recipe-user-rating-0-50 stop stop-color: #343434; linearGradient#wprm-recipe-user-rating-0-66 stop stop-color: #343434; 4.67 from 3 votesSausage, Squash, and Apples: a fall casserole Print RecipeA warm and cozy casserole with chorizo, fall veggies, apples, and sage!Prep Time:15 minsCook Time:40 minsTotal Time:55 mins6Ingredients1 large onion1  lbs sweet potato about 1 medium- large potato1 lb butternut squash  a medium-sized squash2 large apples1 bunch of fresh sage leaves about 15-20 leaves cup olive oil1 tsp salt4 cloves garlic minced cup chicken broth1 tbsp maple syrup1 lb chorizo sausage slicedInstructionsPreheat oven to 425 degrees Fahrenheit.Slice the onion into large, thick slices (see photo). Place in 9x12 pan.Dice the sweet potato and place in pan.Dice the butternut squash and place in pan.Core the apples, dice, and place in pan.Arrange the sage leaves on top.In a small bowl, stir together the olive oil, salt, garlic, chicken broth, and maple syrup.Drizzle over pan. Stir to combine.Place the chorizo sausage on top.Cover with aluminum foil (shiny side down).Bake for 40 minutes or until the veggies are soft and the sausage is fully cooked.NutritionCalories: 385kcal Carbohydrates: 45g Protein: 10g Fat: 19g Saturated Fat: 7g Cholesterol: 53mg Sodium: 1639mg Potassium: 771mg Fiber: 7g Sugar: 16g Vitamin A: 24539IU Vitamin C: 38mg Calcium: 102mg Iron: 2mgServings: 6Calories: 385kcalAuthor: Jessica Penner, RD
Minnesota meat markets pass a traditional craft and recipes to the next generations, often continuing their ethnic heritage with traditional favorites such as Italian porketta, Polish sausage, smoked fish and venison. They also elevate camping trips and resort vacations with brats and burgers, steaks and chops sizzling atop grills and satisfying tummies statewide.
In another handy location for northbound travelers, this market near U.S. Highway 10 has racked up hundreds of awards for products that four generations of owners have perfected since 1914. Smoked blueberry wild rice sausages and bacon in a dozen flavors rank among its bestsellers, as do a dozen types of summer sausage, snack sticks and jerky from bison to turkey that offer savory road trip munchies.
Traditional recipes, such as German sauerkraut sausage, blend with more modern ones, such as rolled-up Reuben-stuffed roasts and Hawaiian-style chicken stuffed with wild rice and pineapple. Additional food finds might include klubb, Norwegian potato dumplings.
This town may be tiny, but this meat market has won big at state and national competitions since it opened in 1987 selling jerky, hot dogs, summer sausage, ring bologna and smoked turkey. Jazz up breakfast with bacon spiked with bourbon or hot honey, or any number of other flavors.
I use boneless, skinless chicken breasts. You can also use skinless chicken thighs with no change to the cooking time. Chicken thighs are a lot juicier than breasts and will work great in this recipe. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
Jambalaya is primarily a rice dish. Gumbo is more of stew or thick soup. The ingredients for jambalaya are cooked with the rice. Gumbo is served over rice. You can read more about The Difference Between Gumbo and Jambalaya here.
I made this chili exactly as per the recipe for Super Bowl. I used hot Italian sausage. Absolutely amazing!! I will never buy a seasoning packet mix again. I made this on Saturday, put in the fridge overnight and re-heated in the crock pot on Sunday. Amazing. The sour cream on top with grated sharp cheddar and a fresh sourdough loaf for dipping was just amazing!! Thank you for sharing such a wonderful recipe.
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