Sausage and Potato Comfort Stew

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Last week was extremely stressful with work and one of those weeks that you’re over-extended with after work commitments.  Nothing makes me feel better than a “comfort food” meal for dinner.  My idea of comfort food almost always includes a soup or stew and this one fit the bill perfectly.  The ingredients come together very nicely creating a dish with a lot of flavor and depth.  I gravitate toward turkey or chicken sausage as it is lower in fat and calories with just as much if not more flavor than pork sausage.  The addition of the artichokes really make this stew unique.  I love artichokes, they really absorb the flavors in the dish and although somewhat delicate, they keep their shape and hold up well when cooked.

Sausage and Potato Comfort Stew
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Stew, what's for dinner?
Cuisine: American
Serves: 4
Ingredients
  • 1 Tablespoon olive oil
  • 4-5 large turkey Italian sausages (or mild Italian sausages) casings removed
  • 3 cloves garlic, cut into thin slices
  • 6 Yukon gold potatoes cut into 1-inch chunks (you could use red skin potatoes or any other boiling potato of your choice)
  • 3 sprigs of fresh rosemary very finely chopped or 1 teaspoon dried rosemary (amount to taste with the herbs)
  • ⅓ cup extra dry vermouth (or dry white wine)
  • 1½ cups canned low-sodium chicken broth or homemade stock
  • 1 cup canned crushed tomatoes in thick puree (I added an additional ¼ cup or so for a little more broth)
  • one 14-ounce can of artichoke hearts drained, rinsed and cut in half
  • 1 teaspoon salt
  • 1 teaspoon fresh-ground black pepper
Instructions
  1. In a large stainless-steel pot, heat the olive oil over medium high heat.
  2. Add the sausages, breaking them up as they cook and brown well, about 10 minutes. Remove the sausage from the pot.
  3. If you’re using regular sausage pour off all but 1 Tablespoon of the fat. If you’re using turkey sausage you will probably not have to pour off any fat as there is not much fat left in the pot as it’s much leaner.
  4. Reduce the heat to medium.
  5. Add the garlic, potatoes, and rosemary and cook, stirring occasionally, until the potatoes are lightly browned, about 5 minutes.
  6. Add the wine and boil until reduced to approximately 3 tablespoons, 3 to 5 minutes.
  7. Stir in the broth, tomatoes, artichoke hearts, salt, pepper and the sausages. Bring to a simmer and cook, partially covered, until the potatoes are tender, about 30 minutes.
  8. Serve in a shallow bowl with some crusty bread to sop up all that delicious broth.
  9. Variations:
  10. ◾Thyme for the rosemary
  11. ◾Red wine for the white wine
  12. ◾Hot Italian sausage or turkey sausage for the mild
  13. Add 4 Tablespoons of fresh chopped parsley over the top before serving
  14. Note:
  15. I like to use dry vermouth in place of white wine in recipes as it is economical and stores very well in the refrigerator. It also tastes very good in a variety of dishes.

 

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