Recipe Thread Jan 24, 2023 18:20:14 GMT -5 rickb, rockjunquie, and 1 more like this
Post by Lumberlegs on Jan 24, 2023 18:20:14 GMT -5
I've been eating this weekly for about a month and half, it's so damn good and hearty.
Take 1lb of pork sausage, sage, breakfast, Italian, etc. and start to fry it in a big saucepan, med-high heat. I like to add rosemary with sausage, but fennel would work well.
While that's starting to cook, add to a big stew pot - 1-2 cans of stewed tomatoes and 1 box of chicken or beef broth. Beef adds a heartiness, chicken a more mellow flavor.
To the pot add 2 big carrots sliced into big slices (I've also used a bunch of multi-colored carrots with success, these also add a heartiness). It seems like a lot, but this is what I've found works well, not overpowering at all.
You can then add 1-2 TBSP of chili paste (the kind you can find in the asian aisle or online), 1-2 heaping TBSP of garlic, and 4-5 bay leaves. Turn this to a medium high heat and begin a slow boil then reduce heat and start to simmer. Add a generous 2-3 pinches of salt and pepper to your liking.
Finely chop your sausage and continue to cook, when it gets about half way done, add 1/2 to 1 whole white or sweet chopped onion and a splash of your favorite IPA or wine. What, you don't drink when you cook?
While the sausage is still cooking down, start to prep either head of kale, bok choy, or my favorite, 1-2 yellow or green squash cut into slices. Bok choy you thick cut the stem, fine chop the leaves. Fine chop the kale. They are all suitable, promise.
Cook the sausage mixture to about 3/4 done, the simmer will do the rest, drain the fat and set aside. At this point, DO NOT LEAVE THE MEAT OUT FOR YOUR CATS TO SNATCH.
After you are done with sausage, I usually add the more tender veggies (squash, kale, bok choy, etc.) to the simmer, give a stir once in a while.
Let the stew simmer for about 1/2 hour uncovered, then add the sausage and onion and simmer for 15-30 mins, a nice slow simmer to incorporate all that flavor.
I prefer at this point to throw in the fridge overnight and let the remaining fat from the sausage to settle on top. Just scoop that out before reheating, or don't you won't die either way.
Serve over rice or with some square chopped frozen bread slices as big hearty chunks and add as you bowl. You can add green onions, cheese as well for toppings.
You won't be disappointed
This is the chili paste I'm talking about, really adds a subtle kick