This was one of the dishes served at Dragonspine's Midreign feast, and I would like to share the recipe with all who enjoyed it. Feel free to experiment with the recipe. I rarely follow any recipe exactly and recommend you do the same. Creativity is part of the art of cooking! This recipe will make about one gallon of stew, and should feed 6 people or 3 hungry Amtgardians. Double for larger groups, triple (or more) for feasts. Hope you enjoy it!
1.5 lbs cooked sausage cut into 1/2 inch slices (I use a Spicy Italian and Polish mix)
2-3 big onions chopped (1/2 inch cubes or thereabouts)
4-6 cloves garlic crushed (more or less depending on love of garlic or evening date)
1.5 lbs potatoes (cut into 1/2 inch, bite-sized cubes)
2 turnips (cut into 1/4 inch cubes)
1 small bag mixed frozen veggies
1 large can diced tomatoes
1 small can tomato paste
1 quart Spicy Hot V8 Juice!
1 teaspoon dried oregano
1 bay leaf (remember to remove)
3/4 teaspoon basil
1/2 teaspoon marjoram
1 teaspoon salt (more or less to taste)
1 teaspoon pepper (I prefer white, but black is good too.)
Cook your sausage! If you have purchased it uncooked, cook it whole in a 4 quart stew pot. Feel free to use any type of sausage, just as long as it has a skin on it. Hot links are good for those that are bold and daring! If you have health concerns (in which case you should not be eating sausage stew in the first place), drain the pan of all but one teaspoon of fat. Otherwise, leave about 3-4 teaspoons. Remove the sausage from the pan and cut it into 1/2 inch slices.
If you purchased your sausage cooked, melt 2 teaspoons of any butter-like substance in a 4 quart stew pot on medium-high heat.
Add the garlic and onions and cook the onions to taste. Weilok likes them nice and brown, and will let you know if you cook them at her house. (Love you, Weilok!) I dig 'em sautéed until clear. Stir occasionally, until desired onion doneness is achieved. Toss in the sausage and other dry spices and let it simmer around on medium heat, stirring regularly for about 5 minutes to get everything happy.
Add the potatoes, turnip, frozen veggies, V8, diced tomatoes, tomatoe paste and as much water as is needed to get it about three inches from the top of your 4 quart pot. Boil slowly on medium-low heat until the potatoes are tender. Fish out the bay leaf. This may take a while but it is worth it to the person who could accidentally eat it whole.
Some suggested additional ingredients/substitutions
1/2 head cabbage chopped (added when potatoes are still slightly crispy but almost done, about 15 minutes before serving)
1 cup red wine (nice finishing touch, add with other liquids and let simmer)
1-2 cups shredded cheese (any flavor will do, I dig pepper jack myself)
1/4 teaspoon cayenne pepper (kick it up a notch as they say!) [ Bam! -- ed. ]
Extra tomato paste to thicken if desired
Substitute diced tomatoes with Rotel diced tomatoes and green chilies
Substitute salt with Tony Cheshire's Cajun Seasoning
Use hot links for up to 1/2 total sausage weight
Warning! Taking all substitution suggestions will result in an incredibly spicy soup... you want the soup to be bold but be sure you know what you're doing before you make it bold AND daring!
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