Almost as Warm as Your Fleece Balaclava.
My family and I enjoy small traditions and fall time is tradition time. Simple as it is, making a big pot of soup or stew and a batch of homemade bread is a favorite in this household. Cool evenings begin to carry a bit more bite and the neighborhood yards grow covered in red and yellow leaves. Normally bright green mountains change into their fall canvas while their tops gleam white with the first snows of the year. I could lay in my hammock for hours watching the world turn, but it makes me hungry. It is the perfect setting for something to warm the heart and gullet.
Not just any warmth will do. I am a big believer in spice. I like a little heat, you bet, but I also like big bold flavors. Spicy Sausage and Potato Stew fits my warmest needs like a giant fluffy down parka you can wear on the inside. If your family isn’t into the spice, you can use regular sausage or cut back on the spice a touch, but I don’t recommend it, that is more like a fluffy down vest. Although not in the recipe, if you love heat, start by sauteing a finely sliced pepper of your favorite flavor, a jalapeno or habanero works great.
Spicy Sausage and Potato Stew
- 2 lbs. Ground pork sausage (your favorite savory flavor, I use spicy)
- 2T Olive oil
- 1 Large onion chopped fine
- 2 Bay leaves
- ½ tsp Garlic powder
- 1 tsp Peppercorns
- ½ tsp Rosemary
- 1tsp Crushed red pepper
- 2T Worcestershire
- 1 Package beefy onion soup mix (dry)
- 2 ½ lbs. Red potatoes (8-10) cubed to bite size
- 2 Quarts beef stock
- 2 14oz Canned milk
- ½ c. Flour
- Salt to taste
- In your Dutch oven on top of 20-22 coals add olive oil, onion, and sausage
- Chop sausage to separate into bite-size “crumbles”
- In a herb grinder, grind peppercorns, red pepper, rosemary and bay leave to dust
- *If you don’t have a herb grinder, mince them as fine as possible
- Add all spices, Worcestershire, and beefy onion soup mix and mix
- Cooked sausage to just shy of brown
- Add potatoes, cook 5 minutes or until sausage is completely done
- Add beef stock
- Cook 30 minutes at a light boil/high simmer*
- *18-20 coals on bottom and 14-16 coals on top
- Crack lid at 15 minutes to allow broth to reduce
- Mix milk and flour completely to a slurry
- Remove Dutch lid and taste the broth*
- *now is the time to alter the flavor, more salt? More pepper? More spice?
- Add milk / flour slurry and mix well, stir and bring to a simmer
- Replace lid and cook another 20-30 minutes at a simmer*
- *Replace coals, 18-20 on bottom 14-16 on top
If you are out camping, be sure to filter your water before cooking. The recipe couldn’t be easier, and you can cook it in your home oven just as easily as outdoors. Serve the stew with biscuits or dinner rolls, a most excellent sourdough recipe can be found in “I'm in Dutch!” Relax with the family and invite over a friend or two, invite someone you just met and make them a friend. When we attend our community get-togethers, the Sausage Stew is always a hit and appreciated by all.