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Spicy Sausage and Potato Stew Recipe

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This recipe for Spicy Sausage and Potato Stew, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Jensen


2 lbs. ground pork sausage (your favorite savory flavor)
2 T. olive oil
1 large onion, chopped fine
2 bay leaves
½ tsp. garlic powder
1 tsp. peppercorns
½ tsp. rosemary
1 tsp. crushed red pepper
2 T. Worcestershire
1 package beefy onion soup mix (dry)
2½ lbs. red potatoes (8–10), cut into bite-size cubes
2 qts. beef stock
2 14-oz. cans milk
½ c. flour
Salt to taste

*add “beefy onion soup mix” to taste

Add olive oil, onion, and sausage.
Chop sausage to separate into bite-size “crumbles.”
In an herb grinder, grind peppercorns, red pepper, rosemary, and bay leaves to dust
Add all spices, Worcestershire, and beefy onion soup mix; mix together.
Cook sausage to just shy of brown.
Add potatoes; cook for 5 minutes or until sausage is completely done.
Add beef stock.
Cook for 10 minutes at a light simmer.
Mix milk and flour completely to form a slurry.
Add the milk/flour slurry and mix well; stir and bring to a simmer.
Thicken, 10-15 minutes




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