"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Italian Sausage Stew Recipe

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This recipe for Italian Sausage Stew, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marge Kaufman


1 1/2 lb. Italian sausage links, cut into 1-inch pieces
3 cups water
4 med. potatoes, peeled and cut into chunks
2 med. carrots, cut into chunks
2 celery ribs, cut into chunks
2 small onions, cut into wedges
1/4 cup worcestershire sauce
1 teas. dried oregano
1/2 teas. each dried basil, thyme and rosemary crushed
1 bay leaf
salt and pepper to taste
3/4 cup ketchup
1/2 large green or sweet red pepper, cut into chunks
1 T. minced fresh parsley
1 T. cornstarch
1 T. cold water

In a soup kettle or dutch oven over medium heat, brown sausage; drain. Add water, potatoes,carrots, celery, onions, Worcestershire sauce, and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender.
Add the ketchup, green pepper and parsley; cook 12 to 15 minutes longer or until pepper is tender. Discard bay leaf.
Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Number Of Servings:
Number Of Servings:
6 servings




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