Sausage and Potato Stew
This hearty sausage and potato stew combines browned smoked sausage, tender potatoes, and vegetables in a rich paprika broth. A few mashed potatoes naturally thicken the sauce for a comforting one-pot dinner.
Equipment
- 1 large deep skillet or Dutch oven with a lid
- 1 wooden spoon or spatula
- 1 potato masher or fork
Ingredients
For the Sausage and Vegetables:
- 1 tablespoon vegetable oil
- 1 lb (450 g) fully cooked smoked sausage, such as kielbasa, cut into ½-inch rounds
- 1 tablespoon unsalted butter
- 1 large onion finely chopped
- 1 medium carrot peeled and cut into half-moons
- 1 red bell pepper seeded and chopped
- 3 garlic cloves minced
For the Broth and Potatoes:
- 1 tablespoon tomato paste
- 2 teaspoons sweet paprika
- ½ teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 750 ml unsalted chicken broth about 3 cups
- 2 lb (900 g) potatoes, weighed after peeling and cut into 1-inch chunks
- 2 bay leaves
To Finish:
- 2 tablespoons chopped fresh parsley
Instructions
- Brown the sausage. Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat. Add the sausage and cook for 5–7 minutes, turning until browned on both sides. Transfer to a plate. Leave about 1 tablespoon of fat in the pan, removing any excess.
- Cook the vegetables. Add the butter, onion, carrot, and red bell pepper. Cook for 7–8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the tomato paste and seasonings. Stir in the tomato paste and cook for 1 minute. Add the garlic, sweet paprika, thyme, salt, and black pepper. Cook, stirring, for about 30 seconds.
- Add the broth and potatoes.
- Add the broth and potatoes. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the potatoes and bay leaves, then bring to a gentle simmer.
- Simmer until tender. Cover, reduce the heat to low, and simmer for about 30 minutes, stirring occasionally. Check that the potatoes are easily pierced with a fork. If they are still firm, cook for another 5 minutes or until tender.
- Thicken the stew. Mash a few potato pieces directly in the pan, leaving most of them whole. Stir to combine, then return the sausage and any juices from the plate.
- Finish cooking. Simmer uncovered for another 5–7 minutes, stirring occasionally, until the sausage is hot and the sauce has thickened. Add a splash of broth if the stew becomes too thick.
- Add parsley and rest. Remove the bay leaves and stir in the parsley. Taste and adjust the seasoning if needed. Let the stew rest off the heat for 5 minutes before serving.
Notes
- Sausage: Use fully cooked smoked sausage rather than raw sausage or dry-cured salami.
- Potatoes: Yellow potatoes, such as Yukon Gold, work well for tender chunks that can also be mashed into the broth. Cut them evenly so they cook at a similar rate.
- Cooking time: Start checking the potatoes after 30 minutes. Depending on their variety and size, they may need 35 minutes or a little longer to become tender.
- Salt: The ¾ teaspoon of salt is intended for unsalted broth. If using salted broth or particularly salty sausage, start with less and adjust at the end.
- Consistency: Mash only a few potato pieces at first. The stew continues to thicken as it rests.
- Storage: Refrigerate in shallow, covered containers within 2 hours of cooking and use within 3–4 days.
- Reheating: Add a splash of broth and reheat on the stovetop, stirring regularly, until the stew reaches 165°F (74°C) throughout.
- Freezing: Freeze for up to 3 months. Potatoes may become softer or grainy after thawing. Thaw overnight in the refrigerator before reheating.
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