Sausages, potatoes and courgettes
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This light vegetable stew will work in your favorite spicy (or non-spicy) sausage you use. It’s also a great way to make the most of some of that bountiful end of the summer garden. Note: I didn’t use garlic in this recipe because the sausage I used was quite crisp. If you like, you can add a few chopped carrots just before softening the onions.
What you need
. 1 tbsp olive oil 1 pound sausages, cut into 1-inch pieces (spicy, garlicky and smoky, such as Italian, Cajun or Chorizo) 1 medium onion, chopped 6 medium zucchini, cut into 2-inch pieces 1 1/2 pound small Jukon gold potatoes, peeled and cut into 2-inch pieces 1 quart (4 cups) vegetable or chicken broth 1 bay leaf 6 springs fresh thyme Water if needed Salt and freshly ground black pepper to taste 1 cup cherry tomatoes, preferably “Sweet 100” 1 tablespoon crushed fresh chervil or garlic cloves or your favorite fresh herb Toasted Parmesan cheese to taste, to serve 6 thick slices of peeled bread to serve
How to make it
In a Dutch oven or large skillet, heat the olive oil over medium-high heat. Add sausage and onion and stir frequently until sausage is browned and onion is soft. Add the zucchini, potatoes, chicken broth, garden leaves, thyme wood and large wheat salt and stir well. Stir in enough room temperature water to just cover the ingredients. Let the mixture gently simmer over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the Vegetable Recipes are tender and the stew has thickened slightly, about 25 minutes. If it starts to look too dry, add a little water or broth to the broth. Use a large spoon to remove any fat from the meat that accumulates on the surface of the stew. Season the stew and adjust the seasoning with salt and freshly ground black pepper. Remove and discard thyme slices and cool leaves. Turn off the heat and stir the stew with the cherry tomatoes and cream of tartar or other fresh herbs. Dip the fur into the service. Top with grated Parmesan cheese and serve with crusty bread.
Notes
The stew can be completely chilled and stored in the refrigerator in an airtight container for up to 3 days. Heat on a large skillet over medium-low heat, stirring occasionally until heated through. It’s not necessarily necessary to peel the potatoes in this stew, but if you don’t want to do that, you’ll need to scoop carefully before using. Nutrition Facts (per serving) Calories 516 Total fat 32 g Saturated fat 11 g Saturated fat 16 g Cholesterol 67 mg Sodium 1,527 mg Carbohydrate 33 g Fiber 5 g Protein 25 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
