* Exported from MasterCook * Sausage Stew Recipe By : Bon Appetit April 1991 Serving Size : 6 Preparation Time :0:00 Categories : Beans & Peas Beef & Veal Bon Appetit Magazine Chowder, Soups & Stews Sausages To Post Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds veal sausage -- or pork 3/4 pound sweet italian sausages 4 onions -- sliced 2 bell peppers -- chopped 6 garlic cloves -- chopped 1 cup dry white wine 1 pound boiling potatoes -- peeled cubed 1 can stewed tomatoes -- (16-ounce) 1 can chicken broth -- (14 1/2-ounce) 1/4 cup tomato paste 1 package frozen green beans -- (10-ounce) 1 teaspoon dried oregano -- crumbled 1 teaspoon dried basil -- crumbled 1 teaspoon dried marjoram -- crumbled 1 cup shredded mozzarella 1 cup shredded cheddar 1/4 cup grated parmesan Heat heavy 4-quart saucepan over medium-high heat. Add sausages and cook until brown, turning occasionally, about 30 minutes. Transfer sausages to plate; co ol slightly. Cut into 1-inch pieces. Remove all but 2 tablespoons fat from saucepan. Add onions to saucepan and sau te over medium heat until tender, about 15 minutes. Add bell peppers and garli c and continue cooking until bell peppers just begin to soften, about 5 minutes . Pour in wine and boil 1 minute. Add potatoes, tomatoes, broth and tomato pa ste. Simmer until potatoes are tender, stirring occasionally, about 10 minutes . Stir in green beans, sausages and herbs. Cover and cook 15 minutes. Add al l cheeses and stir. Joanie Moscoe - North Caldwell, New Jersey MC formatted by Barb at Possum Kingdom using MC Buster & SNT Converted by MC_Buster. - - - - - - - - - - - - - - - - - -