Yield: 6 servings
|¼ cup||Olive oil|
|2 teaspoons||Garlic powder|
|1 cup||Onions, quartered|
|4 larges||Carrots, peeled & Chopped|
|\N I||puncture the skin of the sausage before adding to the boiling|
|1 cup||Celery, chopped|
|2 larges||Cans of Tomatoes, diced|
|12 smalls||Whole new potatoes|
|8 ounces||Can Tomato paste|
|\N \N||Salt & Pepper|
|1 pounds||Mushrooms, cut in half|
|\N \N||If desired|
In a Dutch oven heat oil. add the onions, fennel, garlic, celery and salt and pepper. Saute until onions and celery soft and transluccent. Add remaining ingredients except for the sausage. Cook for about twenty minutes over low heat. Add sausage. Simmer for another twenty minutes until sausage is heated.
TIP: Boil Sausage for a few minutes before adding to the stew.
water to release most of the fat.
Submitted By LOU RAMSAY On 02-12-95