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This recipe for SAUSAGE STEW, by , is from The T.E.A.M. Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Faucette
Added: Monday, January 31, 2011


3 Tbsp. oil
2 cup finely chopped onions
1 3/4 cup chopped celery
1 1/2 cup finely chopped green pepper
1/4 c butter or margarine
3 cloves garlic, minced
2 1/2 cup chicken broth
1 Tbsp. dried whole thyme
1 1/2 tsp. salt
1 1/2 tsp dried whole basil
3/4 tsp. ground white pepper
3/4 tsp. black pepper
1/4 tsp. ground red pepper
1 bay leaf
3 cup finely chopped tomatoes
1 (15-oz) can tomato sauce
2 lbs. sweet Italian sausage
1 Tbsp. sugar
(may use sausage drippings instead of oil)

Cook sausage and slice into 1/2-inch thick slices. Set aside. Over medium heat, cook onions in oil until tender, add celery, green pepper, butter and garlic. Cook until celery is tender. Stir in 1 cup chicken broth and next 7 ingredients. Cook uncovered over medium heat 5 minutes. Stir in tomato and simmer 10 minutes, stirring frequently. Add remaining 1 1/2 cup chicken broth, tomato sauce, sausage and sugar, stir well. Cover and simmer 15 minutes or until thick, stir occasionally. Remove and discard bay leaf. Let cool to room temperature. Chill up to 24 hours. Remove and discard fat if desired.Serve hot. I like to add thin cubes of zucchini for vegetable. Also good over noodles.




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