Thursday, May 7, 2009

{soups-salads-and-salad-dressings} Potato And Sausage Stew



Potato And Sausage Stew

Yield: 4 to 6 servings

3 tablespoons olive oil
1 1/2 pounds chorizo, kielbasa or other sausage, cut into 1/3-inch slices
2 onions, finely chopped
2 red bell peppers, finely chopped
2 green bell peppers, finely chopped
6 cloves garlic, minced, divided
2 bay leaves
Coarse salt
3 pounds red-skinned potatoes, scrubbed and cut in half
1 teaspoon sweet paprika
5 cups chicken stock
1 dried chile or crushed red pepper or to taste
8 black peppercorns
3 tablespoons chopped flat-leaf parsley
Freshly ground black pepper

1. Heat oil in a large heavy pot over medium-high heat. Add sausage and
brown on both sides. Remove sausage with a slotted spoon.
2. Add onions, bell peppers, about a third of the garlic and bay leaves
to the pot. Season with salt to taste; cook for 2 minutes. Reduce the
heat to low, cover and cook for 15 minutes.
3. Increase the heat to medium; add potatoes and sausage. Cook for 2
minutes. Sprinkle with paprika and stir well. Pour in stock. If desired,
tie whole chile and peppercorns in a cheesecloth bag. Add chile or
crushed red pepper and peppercorns to stew; bring to a boil. Reduce to a
simmer and cook for 20 minutes.
4. Make a paste of the remaining garlic and the parsley. Add to the
stew; simmer for 15 minutes or until the potatoes are tender. Cover and
let the stew sit for about 5 minutes. Remove bay leaf, chile and
peppercorns, add salt and pepper to taste and serve.

Per serving (based on 6): 529 calories; 25.5g fat (43 percent calories
from fat); 7g saturated fat; 39mg cholesterol; 21.5g protein; 53.5g
carbohydrate; 10g sugar; 6g fiber; 1,003mg sodium; 61mg calcium; 1,639mg
potassium.

Adapted from "One Potato, Two Potato" by Roy Finamore (Houghton Mifflin,
2001) via the meat-lovers mailer on cooking-lists.com

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