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Sausage-and-Vegetable Stew Recipe

Sausage-and-Vegetable Stew

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

Showing 41-50 of 57

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  • on December 07, 2009

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    I made this for dinner tonight, and neither I nor my fiance was very impressed. I used 2 c. water and 2 c. chicken broth and 9 oz. sweet Italian sausage and all I could taste in the broth was the sausage and veggies. I used smoked paprika and didn't use the parsnip because I don't like them. I thought the broth was average and the stew itself nothing exciting. It didn't taste bad, it just didn't wow us. I added some Frank's hot sauce which seemed to help a bit, but I won't make this again. It's very bland and ordinary.

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  • on December 04, 2009

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    I thought this was very good. I added some fresh oregano along with the parsley. I also added some red wine while the vegestables were cooking. It was easy. A quick meal after the vegestables were cut up.

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  • on December 03, 2009

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    This turned out great! I accedently used turnips instead of parsnips, still good. I ended up using smoked beef sausage because I had some already.

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  • on November 07, 2009

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    I made this last night for dinner, and it was delicious. The only thing I changed was that I used Italian sauage instead of Kielbasa. This receipe was just what I needed on a cold night. I would say that the next time I make this soup I am not going to use the sour cream. To me that is just additional calories I don't need, and I think the soup is great without it anyways.

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  • on October 18, 2009

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    I am a beginner in the kitchen and this was easy and good. The family loved it and using the chicken broth was a great idea. We also had the idea of using cauliflower with the next. There will definitely be a next batch....

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  • on October 18, 2009

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    I strayed from the original recipe and used both sweet italian sausage and kielbasa. As suggested below I cooked the italian sausage first, draining all fat from the pan before cooking the onions. Everything else was followed as recipe noted, with the exception of using chicken stock instead of water. This was a quick and delicious-smelling stew to make. However, with all of the meat I used and the chicken stock it was a little too rich for me. Delicious, but my husband and I could not eat more than 1/2 bowl. I didn't feel the sour cream and parsley were necessary with this approach.

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  • on July 29, 2009

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    Great! But I ued yellow onion and all the kielbasa

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  • on June 14, 2009

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    WOW what a great meal! I didn't like the recipe when reading it but, my son went ahead and fixed it and was I glad he did. Really good with his crusty home bread. Will make again and sending it to my friends

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  • on March 29, 2009

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    My husband and son loved this recipe. I made it exactly as stated but used the entire stick of Polish sausage. The parsnips were an awesome addition. I personally wouldn't change a thing otherwise. Found this very flavorful and will certainly make it again, probably doubling the recipe next time.

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  • on February 28, 2009

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    I always double everything I make and share with the In-Laws. First of all use GOOD Keilbasa. We live in the Polish Capital of the States "Long Island".

    The only thing I added was 2 tablespoon of tomato paste. I cut the veggies not chunk but bite size. I added the vinegar 1 tablespoon at a time because I didn't want to "over" power it. With the smoke of the Kielbasa and the paprika you need the vinegar.

    Enjoy

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