Owen's Sausage Stew



T

Tim

Guest
Not sure if you wanted soups etc, but this is what came to mind. Real tasty and filling Tim

Owen's Sausage Stew

2 pounds hot bulk pork sausage 1(17-ounce) can green peas undraineed 1(16-ounce) can cut green beans
1(14 1/2 -ounce) can whole tomatoes 1(12-ounce) can whole kernel corn 3(8-ounce) cans tomato sauce 4
large baking potatoes, peeled + diced 2 carrots, scraped and sliced
1/4 cup hot sauce (optional if mild sausage is used.

We use a mild sausage and add the hot sauce (Frank's Red Hot Sauce is the one we use) Also can make
this a dump soup and add anything you want, it all tastes good. Fry sausage over medium heat until
done. Drain, break up any large chunks. Combine remaining ingredients in a large saucepan with water
to cover; stir well. Bring to a boil. Reduce heat; simmer, uncovered 15 minutes. Reduce heat to low;
stir in sausage, and simmer an additional 45 minutes or until potatoes are tender.

>From "The Southern Heritage All Pork Cookbook"

--
Rec.food.recipes is moderated by Patricia Hill at [email protected]
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

--
Rec.food.recipes is moderated by Patricia Hill at [email protected]
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/