Ode to Sausage
In stew form…this is one of many for me. Sausage Stew. Nothing comes close to it for warmth, personality or depth in the dead of winter. (I’m ahead of myself here I know) I suppose this version is the white one…as opposed to the other stew I make with sausages, Smoked Sausage Stew that is heady with seared mushrooms, leeks, (and sometimes pork chops!) beef stock and red wine. This one, no less delicious, friends, is the white wine/root vegetable version. Of course there are many, many versions as it’s not a recipe exactly, more of an outline so to speak. The main deal is that it is sausage you are stewing…the flavors, nationalities, and all other preferences are yours, naturally.
Root Vegetable Stew with Sausages, Lentils, and Brown Bread
Sear 6 sausages in a bit of hot fat of your choosing and remove to a plate/ add in 1/2 a large onion, chopped along with 5 smashed and chopped cloves of garlic/season and let caramelize a bit/deglaze with white wine and pull up all the fond from the bottom of the pan/add in a few spoonfuls of tomato paste or puree and let caramelize before adding in 2 qts of chicken stock/add in 2 chopped carrots, 3 chopped parsnips, and 8-10 1/4’d red creamer potatoes or new potatoes/bring to a bubble and let stew for roughly 1/2 an hour-(this is not an al dente soup) add in seared sausages and a few sprigs fresh thyme and cook for about an hour, lid slightly ajar/you want the veg to be nearly broken down but not completely and the sausages to give their full essence to the broth/(I also added some cooked French lentils I found in the fridge-do use them or not)/ ladle into warm bowls and add torn fresh brown bread in big hunks and chopped Italian parsley or fresh thyme/pour beer or wine, and serve with the same crusty brown bread and knobs of soft butter