Tuesday, January 12, 2016

Sausage Stew

Prep/Total Time: 50 minutes      Makes: 6  servings

1/2          pound fresh kielbasa or Polish sausage links
1/2         pound Italian sausage links
1            medium onion, chopped
1            medium green pepper, chopped
3-1/2     cups beef broth
1            can (14-1/2 ounces) diced tomatoes, undrained
1            cup apple juice
1            tablespoon minced fresh parsley
1            garlic clove, minced
1/4         teaspoon dried basil
1/4        teaspoon dried oregano
4           ounces uncooked spiral pasta

1 .  In a large saucepan, cook sausages over medium heat until a thermometer reads 160°. Remove with a slotted spoon; drain, reserving 2 tablespoons drippings. Cut sausages into 1/2-inch slices; set aside.
2 .  In the drippings, saute onion and pepper until crisp-tender. Stir in the broth, tomatoes, apple juice, parsley, garlic, basil, oregano and sausages. Bring to a boil; add pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.
Serve immediately 
Cool and freeze in freezer containers for up to 3 months.
To use frozen stew: Thaw in the refrigerator overnight. Transfer to a saucepan; add water to thin if necessary. Cover and cook over medium heat until hot and bubbly, stirring occasionally. 
Heart healthy

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