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–+ servings
sausage stew from Romancing the Stove

Hot Sausage Stew

Print Recipe
This hot sausage stew recipe from Fork Me, Spoon Me, is layered with aphrodisiacs in a red wine base. 
Course Main Course
Cuisine American
Dish Type stew
Diet and Health healthy-ish, low carb
Seasonal autumn, Holiday season, winter
Ingredient sausage
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Author Amy Reiley

Ingredients

  • olive oil for brushing grill
  • 4 Italian-style chicken or turkey sausages
  • 1 red onion thinly sliced into rounds
  • 1 red bell pepper cored and thinly sliced
  • 1 yellow bell pepper cored and thinly sliced
  • 1 small fennel bulb trimmed and thinly sliced (like the onion)
  • 1 tsp paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves garlic finely minced
  • 1 1/2 cup dry red wine
  • 2 tbsp Dijon mustard
  • 1 tsp honey
  • 4 tsp grated Pecorino cheese
  • 4 tsp fresh basil finely chopped
  • crusty whole grain bread for mopping up sauce

Instructions

  • Brush grill with olive oil and heat to medium. Grill sausages, turning occasionally until all sides are done, about 12 minutes in total. (Cooking times may vary depending on the sausages.) Remove from heat and set aside.
  • Spray a large, nonstick pan with cooking spray and heat to medium-high. Sauté onion until soft, about 3 minutes.
  • Add the peppers and fennel to the pan and sauté, stirring occasionally, until peppers begin to soften, about 10 minutes.
  • Whisk together the paprika, coriander, salt, pepper, garlic, wine, mustard and honey. Add liquid mixture to the pan and simmer, covered, for 10 minutes.
  • Add grilled sausages to the stew and simmer, uncovered for an additional 5 minutes.
  • Season to taste with salt and pepper--but bear in mind that the cheese will give the dish additional saltiness.
  • To serve, arrange a sausage and 1/4 of the pepper mixture to each plate, making sure to scoop up the liquid. Sprinkle each serving with 1 tsp of the cheese and basil and serve with the crusty, whole grain bread.