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Sicilian Sausage Stew Recipe

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This recipe for Sicilian Sausage Stew, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Dill


3 lbs. Italian sausage (sweet or hot) out of casing
5 Yukon gold potatoes large dice
3 cups hearty chicken broth
1 cup white wine (use a wine that you like to drink)
28oz can of diced tomatoes
14 oz can of stewed tomatoes
Large loaf of crusty bread
2 tablespoons extra virgin olive oil
1 sliced large onion
1 whole stalk of celery hearts chopped
3 carrots diced
6 cloves garlic chopped
1 10oz package Baby Bella mushrooms quartered
1 10oz package white button mushrooms quartered
1 tsp salt
1 tsp pepper
¼ tsp of crushed red pepper flakes
¼ tsp dried oregano
2 sprigs of fresh rosemary minced
1 tsp fresh thyme
2 fresh or dried bay leaves
12 chopped fresh basil leaves

Small bunch of chopped fresh Italian flat leaf parsley
Heat a large frying pan on med-high, add a tablespoon of extra virgin olive oil, brown the sausage, when done drain and set aside. Next heat a large stock pot on med-high heat and add a tablespoon of extra virgin olive oil, add onions, celery and carrots, sauté till translucent, about 7 minutes, add garlic and sauté 2 minutes more, add mushrooms cook until brown. Deglaze the pot with the white wine, cook for 3minutes, then add salt and pepper, crushed red pepper flakes; oregano; rosemary; thyme; bay leaves; potatoes; chicken broth; tomatoes and browned sausage, bring to a boil then lower pot to simmer. Check for seasoning, if needed add more salt & pepper. Cook for 1 ½ hours until potatoes and vegetables are soft. Before serving remove the bay leaves and add the basil into the stew. Serve in a bowl with two slices of crusty bread, sprinkle with parsley and enjoy!!

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