Fall harvest 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. I simmered the ingredients 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 fall night.
I used 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.
Any type of beer can be used. Most of the alcohol burns off in the cooking.
Any type of apple can be used. Granny Smith are tart apples that hold their shape when cooked.
When using dried spices, make sure the bottle is no more than 6 months old.
Preheat oven to 350 degrees to warm bread.
Prepare all of the ingredients.
Sausage, Beer and Potato Stew
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 degrees for bread. Cut sausages into 2-inch pieces.
Peel sweet potato and cut into 1-inch pieces. Saute sausage, potato, onion and green pepper in 3-quart nonstick saucepan over medium-high heat for 5 minutes. Add the apple, tomatoes, beer and thyme. Bring to simmer, cover with a lid, and simmer, gently 15 minutes. Add salt and pepper to taste.
While stew simmers, place bread in oven to warm. Makes 2 servings.
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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