1389’s recipe for sausage stew

by 1389 on May 24, 2014

in 1389 (blog admin), recipes

Female chef

Easy to make!

5 Polish sausages, sliced into small pieces
1 slice bacon, cut up
3 cabbage leaves, torn into small pieces
8 baby carrots (or 1 large carrot, peeled and sliced)
1 can beer
16 oz. water
2 bay leaves
3 small potatoes, cut into bite-size pieces
1 package onion soup mix (you can substitute fresh or dehydrated onions, salt, and pepper)
3 cloves garlic, cut up
1/3 stick butter
1/3 cup flour

Put all of the above, except for the garlic, butter, and flour, into a glass dish. Microwave full power for 20 minutes uncovered.

In a frying pan, briefly fry 1/3 stick of butter on low heat with about 1/3 cup flour until the mixture is very slightly browned to make a thick roux.

Add the roux and garlic to the stew. Stir, cover and oven bake (NOT microwave) at 350F for 1 hour.

Remove bay leaves and serve (about 4 servings).

Notes:

  • This recipe can also be cooked in a crock pot. Prepare the roux in a frying pan and add the roux and the garlic to the stew at the beginning. Stir well. It’s done when the carrots are tender, but not mushy. Use a fork to test.
  • The beer enriches the flavor; its alcohol will boil away long before the meal is done. If beer is unavailable, substitute beef stock or water.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: