Italian Sausage Stew

The lowly sausage is, in my opinion, a thing of beauty. Nearly every culture makes them using an amazing variety of ingredients from animal blood to rice. Here in Binghamton we are fortunate to have available very good fresh Italian sausage made by Lupo’s of spiedie fame. This simple stew surrounds the spicy Italian sausage with vegetables making a filling one-dish meal perfect for a cold winter night.

Serve 2 to 4


  • 1 medium onion, diced
  • 1 carrot, scrubbed and sliced into ⅛-inch rounds
  • 1 tablespoon olive oil
  • 4 fresh Italian sausages, about 12 ounces, cut into ½-inch rounds
  • 3 or 4 large clove garlic, minced
  • 1 can (15 ounces) whole tomatoes, coarsely chopped, reserve the liquid
  • 2 to 3 medium potatoes, about 12 ounces peeled or scrubbed and cubed
  • 2 cups chicken stock or water
  • 1 Tbsp. dried oregano
  • 6 ounces green beans, thawed if frozen, halved if large
  • Salt and pepper to taste


Heat the oil in a Dutch oven over medium heat. Add the onions and carrots as sweat for about 5 minutes or until they begin to soften. Meanwhile brown the sausage in skillet to render out some of the fat. Add the tomatoes and garlic to the Dutch oven and cook for a couple of minutes than add the sausage, potatoes, stock, and oregano. Bring to a boil and simmer for about 45 minutes or until the potatoes are tender. Add the green beans and continue simmering for another 10 minutes. Serve!


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