Recipe: Rustic Sausage and Potato Stew

This is one of my favourite dishes to do during a weekend because it something rich and comforting but also surprisingly light. You can make it, eat it, pack it up, reheat it and eat it again. It’s just great comfort food with a southern french origin. This recipe goes out to an anonymous contributor to my IndieGoGo Campaign who had never returned an email so to slepsnor@hotmail.com thank you for your contribution and enjoy.

Ingredients:

3 Medium Italian Sausages (Casings removed and formed into small meatballs)*

2 Lbs New potatoes (cleaned and halved)

2 large Onions (Medium dice)

3 Cloves Garlic

1 Tsp Fresh Thyme

1 Bay Leaf

1 tsp Red Chili Flakes

300 ML Vegetable Stock

Butter (Softened)

Salt

Black pepper

 

Directions:

In a deep sauce pan on medium/high brown your sausage.  There should be a good fat content which will make the use of oil unnecessary.  Once the sausage is browned remove it from the sauce pan and lay it out on a paper towel.  Add your onions and get them sweated, then add you garlic and continue to cook that all down.  Add your potatoes and get those all coated in the oils, onions and garlic. After the potatoes have cooked down add you thyme, bay leaves, and chilli flakes and really mix those in. Return the sausage back to the saucepan, and continue to cook down all the ingredients. Once the contents of the sauce pan is all cooked down add your vegetable stock and cover the pan and bring the heat down to low. You will want to simmer the stew for about an hour, or if you have a few hours to simmer it go for it. The longer this stew simmers the greater flavour development will occur.  Before serving adding a little bit of butter to the stew will pick up the flavour and increase the richness.  Garnishing with a little chopped parsley also brings some freshness to the dish. **

 

*Local Italian market in Amherstburg Romano’s makes an great pork and rapini (broccoli raab) sausage that works really well with this dish.

**Many stews like this use a roux to thicken things up, but I find that the starch from the potatoes does a great job at making a nice thick, rich stew.