Big Ole Bill's Sausage Stew You can freeze leftovers in tupperware.

Ingredients

  • 3 lbkielbasa or smoked sausage
  • 1 Tbspbutter for frying meat and veggies
  • 1 largeonion cut into strips
  • 3 stalk(s)celery diced
  • 5-6carrots sliced
  • 4-5potatoes peeled and cut into bite sized chunks
  • 5-6 ccabbage roughly chopped
  • 2 cchicken stock
  • 1 Tbspsalt
  • 1/2 tspblack pepper
  • 1/2 tspwhite pepper
  • 1 Tbspsavory
  • 2 tspgarlic powder
  • 1 Tbspparsley
  • 1 can(s)15 oz italian style diced tomatoes
  • 1 can(s)6 oz tomato paste
  • 2 can(s)16 oz northern white beans
  • 1 can(s)8 oz mushrooms sliced

How to Make Big Ole Bill’s Sausage Stew

  1. In 7 quart Dutch oven on stove top, fry kielbasa in batches in a half tablespoon of butter. Remove and set aside.
  2. Fry veggies (except potatoes) in 1/2 tablespoon butter for 3 minutes. Add all remaining ingredients including kielbasa, potatoes and juice from canned veggies.
  3. Stir cover and place in 200 degree oven for 6 to 8 hours until potatoes are tender.
  4. Remove from oven and place on stovetop. You can add sugar to taste and cornstarch to thicken sauce if you choose. Serve with crusty bread.

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