Kielbasa Sausage Stew

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My Photo Hunt post is just below this one.

saturdaystirrings.jpgFiddleDeeDee at It Coulda’ Been Worse has started Saturday Stirrings where we can share favorite recipes.

This is one I clipped from One magazine put out by Penzey’s spices. A dear friend has given me a gift subscription to it for a couple of years, but I don’t use Penzey spices and have only found a few recipes in their magazine that I wanted to try, and this is a definite winner. The whole family loved it. It smells wonderful while it is simmering.

Kielbasa Sausage Stew

4 slices thick-cut bacon, diced
1 large onion chopped
1/4 cup fresh parsley, cleaned and chopped
1/2 teaspoon dried rubbed sage
1 lb. kielbasa sausage cut into 4-inch lengths
4 large potatoes, peeled and cut into 2-inch chunks
4 large carrots, peeled and cut into 2-inch chunks
2 cups chicken stock or 1 1/2 teaspoon chicken soups base dissolved in 2 cups warm water
Salt ans pepper to taste

In a large pot or Dutch oven, fry the bacon over medium heat until just crisp, about 10 minutes. Drain all but 2 tablespoons of the bacon drippings from the pan. Add the onion, parsley, and sage to the pan with the bacon and saute over medium heat until the onion is translucent, about 15 minutes. Add the kielbasa, potatoes, carrots, and stock. Cover, reduce heat to low, and simmer until the potatoes and carrots are tender, about 20-30 minutes. Remove cover and simmer another 10 minutes to thicken the sauce slightly. Season to taste with salt and pepper. Serves 4-6.

I used minced onion and dried parsley rather than fresh, and I cut up the sausage and vegetables in smaller chunks. We use turkey link sausage: my favorite is Hillshire farms.

I’ve wondered if this would work well in a crock pot: I think it would.

9 thoughts on “Kielbasa Sausage Stew”

  1. This recipe sounds delicious and I’m sure hubby would love it. I’m going to try it.

    Thanks for dropping by my blog and commenting on my show and tell post. Please drop over and enter my Easter giveaway. It’s going to be fun.

    Blessings,
    Mary

  2. Wow–that is too funny. That is a pretty common recipe around here (Polish/German/Italian county–Kielbasa and rigatoni are served at all weddings and other feasts) though I don’t know anyone who would use chicken stock it is usually made with beef or pork and no bacon. The other funny thing is that Kielbasa means sausage so it is rather redundant. 🙂 Still it is a good stew and a favorite for many although Kielbasa fried with onions and peppers and pirogies is a bigger favorite. 🙂

  6. This is SOOOO going in my recipe box! I was wondering how it would work in the crockpot, too. It sounds like a great recipe to use for those extended family gatherings after church. Thanks for sharing!

  7. Holy smokes! This looks like excellent “comfort” food. And growing up with a southern mama and grandmama, I know what I’m talking about!

    Thank you so much for participating! I am really going to enjoy doing Saturday Stirrings with friends!

  8. I love stews when the weather is cold and since the ground hog saw his dang shadow, we have 6 more weeks of winter here up north. I will be making this soon!

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