RECIPES > SAUSAGE STEW

This is a simple one-pot dish that uses your favorite sausage and vegetables. There's no right or wrong way to make this stew. You can make it in a big pot on your camp stove, you could prepare it in a Dutch oven over charcoal, or you could use a foil baking pan by the campfire.

If there are any veggies that you prefer, just add them to the mix. For added flavor, try using 2 or 3 different sausages together.

INGREDIENTS:
2 pounds of Colosimo breakfast sausage
Italian, American, Maple-Sage
1 large onion
1 green pepper
1 garlic clove, sliced thin
2 stalks celery
3 zucchini squash and yellow squash, cut in ½ inch rounds
1 tbsp tomato paste
1 14.5 oz. can diced tomatoes with liquid
2 tablespoons Canola oil
1 can beef broth
salt and pepper, to taste
optional: asparagus, brocolli, cauliflower, cabbage, carrots, corn, green beans

PREPARATION:
Heat large stock pot over medium heat. Add Canola oil and sausage. Brown sausage well, breaking it down into bite-sized chunks as it firms, drain if necessary.
Add garlic and allow to brown slightly, stirring constantly to avoid burning.
Add onions, bell pepper and celery, stir occasionally until onions are translucent.
Add tomato paste and mix thoroughly.
Add tomatoes and beef broth, cover and bring to a boil.
Reduce heat and simmer for 30 minutes.
Add zucchini and yellow squash.
Cover and return to a simmer for 20-30 minutes.

Either serve immediately or leave over extremely low heat until ready. Serve with crusty bread and croûtons if desired.