Joy Magazine

Sausage, beer and potato stew

Fall apples, sweet potatoes and tomatoes team with sausage to make a satisfying stew. The treat of this one-pot meal is that all of the ingredients are placed in a large pot and left to cook on their own, simmered in beer to heighten the flavor.

Most stews require hours of preparation and slow cooking; this one can be made in only 20 minutes, perfect for serving on a busy winter night.

To make the meal more festive, serve it in a hollowed-out pumpkin lined with foil.

This recipe uses a mild turkey sausage flavored with fennel, but you can use any of the various types of turkey sausage available in the supermarket. Buy the one marked "hot" if you like your stews with a kick. Serve the stew in large soup bowls with warm, multigrain bread.


3/4 pound low-fat, mild turkey sausage

3/4 pound sweet potato, (about 3 cups cubed)

1/2 medium onion, sliced (1 cup)

1 medium green pepper, sliced (1 cup)

1 Granny Smith apple, sliced (1 1/2 cups)

2 large tomatoes, sliced (3 cups)

12 ounces beer

1 teaspoon dried thyme

Salt and freshly ground black pepper

2 slices multigrain bread or 2 rolls


Preheat oven to 350 F for the bread. Cut the sausages into 2-inch pieces.

Peel the sweet potato and cut into 1-inch pieces. Saute sausage, potato, the onion and green pepper in a 3-quart, nonstick saucepan over medium-high heat for 5 minutes. Add the apple, tomatoes, beer and thyme. Bring to a simmer, cover with a lid and simmer gently for 15 minutes. Add the salt and pepper to taste.

While stew simmers, place bread in oven to warm.

Makes 2 servings.

Nutrition per serving: 694 calories (21 percent from fat), 15.9 g fat (3.8 g saturated, 4.8 g monounsaturated), 126 mg cholesterol, 42.9 g protein, 85.5 g carbohydrates, 15.1 g fiber, 1236 mg sodium.

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