Sausage Stew
By Yankee Magazine|Sep 18 2007|
If you like your sausage stew with extra heat, crank up the temperature in this recipe up using hot sausage for a spicier dish.
Yield
Serves 4-6
Ingredients
2 tablespoons butter
2 pounds sweet Italian sausage, sliced
2 tablespoons flour
4 cups beef stock
1 large can (28 ounces) peeled plum tomatoes, with juice
1 teaspoon chopped basil
1 teaspoon oregano
3 small zucchini, thinly sliced
1/2 cup small pasta, uncooked
Salt and pepper to taste
Instructions
Melt butter in Dutch oven and brown sausage over low heat. Drain off fat. Sprinkle with flour and stir until blended. Add stock, tomatoes, basil, and oregano. Bring to a boil, reduce heat, and simmer 30 minutes, partially covered. Add zucchini and pasta and simmer 10 minutes longer or until tender. Season with salt and pepper. (If preferred, cook pasta in separate saucepan, add to stew, and stir.)
