Sausage and potato stew. Savor Now!

An extremely tasty, thick stew with sausage, potatoes, and a “handful” of healthy veggies that, I believe, will surprise you. At first glance, the ingredients are simple and the recipe straightforward. However, the combination of smoked sausage, vegetables, and the right spices ensures that you end up with a delicious meal that might become a regular on your household “menu”. This stew is just perfect for the chilly autumn and winter days. It’s wonderfully warming and filling…

As you go through the recipe, you’ll notice I’ve added quite a lot of veggies. Aside from potatoes, there’s carrot, onion, garlic, white beans, and celery. I didn’t add bell peppers because I served this dish to my mom, who isn’t too fond of them, but there’s nothing stopping you from including them in the stew. As for the celery, it’s really worth adding. While raw celery might not be everyone’s cup of tea, sautéed and cooked celery is a different story altogether 🙂

But first, watch this video recipe for sausage and potato stew and see how easy it is to make:

Sausage – The recipe is quite flexible, so you can use your favorite smoked sausage. Personally, I recommend Polish kielbasa (often called “Polish sausage” in the US) or Ukrainian sausage.

Potatoes and other vegetables – The veggies add a distinct flavor, aroma, and nutritional value to the entire dish. I used quite a lot of them, and yes, there was a lot of chopping involved, but for that taste, it was truly worth it 🙂 Of course, potatoes are essential here, so I wouldn’t recommend skipping them. However, if you don’t use one of the other vegetables like garlic, onion, celery, carrot, or beans, it’s not the end of the world. You can also add or substitute any of the veggies with bell pepper.

Wheat flour (all – purpose/plain flour) – Flour is used to thicken the stew. If you don’t use flour at all, the stew will still be very good, but it will have more of a soup-like consistency. I used two heaping tablespoons of flour and the stew turned out quite thick. You can also opt for a “middle ground” and use just one tablespoon of flour, which will thicken it only slightly.

Broth – Really, any of these broths: vegetable, chicken, or beef, would be suitable to use. I happened to use chicken broth.

Remaining ingredients: tomato paste, Italian Herbs (Italian Seasoning), smoked paprika powder, pepper, and salt.

Sausage and Potato Stew. Step-by-step preparation.

STEP 1.

Slice your chosen favorite sausage into rounds (thickness as you prefer) and dice the potatoes into small cubes. Cut two stalks of celery into small pieces – the smaller, the better. Also, chop the carrots into small pieces.

STEP 2.

In a pot, heat vegetable oil or olive oil and fry the sliced sausage for about 8 minutes until it’s properly browned. After that, remove the sausage from the pot and set it aside. Pour in some broth or white wine (about 1/3 cup) to deglaze the pot. Deglazing means using a liquid to loosen and remove the browned bits from the bottom of the pan, which adds flavor to the dish. While stirring, wait a few minutes until most of the liquid evaporates.

STEP 3.

When the liquid has almost completely evaporated, add a bit of butter. Once it melts, add the onion, celery, and carrot. Sauté the vegetables for about 8 to 10 minutes. Then, add the tomato paste and grated garlic, mix with the vegetables, and fry everything together for about half a minute. After that, add the wheat flour, mix with the vegetables, and fry everything for another half a minute.

STEP 4.

Now pour the broth into the pot. As you pour the broth, stir gently to avoid flour lumps from forming. Add the potatoes, sausage, and drained canned beans to the pot. Add dried herbs and spices: Italian seasoning, smoked paprika powder, and salt and pepper to taste. Once the broth comes to a boil, reduce the heat and simmer the stew for about 30 minutes until the potatoes are soft and the stew has thickened. You can sprinkle with chopped parsley. It’s best served with bread. That’s it. Enjoy your meal.

STORING

Cool Before Storing: Allow the stew to cool to room temperature, but don’t leave it out for more than 2 hours. Bacteria can grow quickly at room temperature, so it’s important to refrigerate the stew promptly.

Use Airtight Containers: Transfer the stew into airtight containers. This not only helps retain the stew’s moisture but also keeps other odors from the fridge from affecting its flavor.

Label with Date: Especially if you plan on storing it for more than a day, label the container with the date it was cooked. It’s best to consume the stew within 3-4 days for optimal freshness.

REHEATING

Avoid Microwaving in Plastic: If stored in plastic containers, transfer the stew to a microwave-safe dish or bowl before microwaving. Some plastics can leach chemicals into food when heated.

Stovetop Reheating: Pour the stew into a pot and heat over a medium flame, stirring occasionally. This method allows for even heating and helps to revive the stew’s original texture.

Add a Splash of Water or Broth: If the stew seems too thick after being refrigerated, you can add a bit of water or broth during the reheating process. This will help to bring back its original consistency.

Heat Until Steaming: Ensure the stew is heated thoroughly until it’s steaming. Use a thermometer if available; the internal temperature should reach at least 165°F (74°C) before consumption.

Sausage and Potato Stew. Printable Recipe