Save Recipe Print
Total:
9 hr 15 min
Prep:
15 min
Cook:
9 hr
Yield:
4 servings

Ingredients

Directions

Prick sausages all over with fork (to keep them from bursting).

Melt butter in large skillet over medium heat. Add sausages and cook until browned on all sides. Transfer to plate and set aside.

Add onions or leeks, shallots and garlic to skillet and cook, stirring, until softened, about 5 minutes.

Scrape onion mixture into slow cooker. Add potatoes, 1/2 cup of chicken broth, green peppers, tomatoes, lentils, vinegar and brown sugar. Add 1 teaspoon of rosemary and reserved sausages.

Cover slow cooker and cook on low setting for 8 to 10 hours or until stew is thick, adding more of remaining broth if needed toward end.

Season with salt and pepper. If stew is too acidic, add small pinch of additional brown sugar. Serve topped with cheese and sprinkled with remaining rosemary.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Slow-Cooker Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

Slow Cooker Chicken Curry

Recipe courtesy of Food Network Kitchen

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Sausage and Herb Stuffing

Recipe courtesy of Ina Garten

Mushroom and Burgundy Stew

Recipe courtesy of Rachael Ray

Sage, Sausage and Apple Dressing

Recipe courtesy of Food Network Kitchen

Beef Stew

Recipe courtesy of Food Network Kitchen

Sausage-Stuffed Zucchini Boats

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword