Sausage and Potato Stew With Saffron

czwartek, 30 stycznia 2014

Sausage and Potato Stew With Saffron

Time: 45 mins


  • 6 ounces spicy sausage, casings removed
  • 2 teaspoons olive oil
  • 1 cup onion, chopped
  • 1 garlic clove, finely minced
  • 2 cups potatoes, peeled and diced
  • 2 cups chicken stock
  • 1/4 teaspoon saffron thread
  • 1/2 cup frozen peas, thawed
  • salt and pepper, to taste


  • 1 Crumble sausage and fry over medium heat in a large saucepan or small stock pot until no longer pink; remove with a slotted spoon to paper towel to drain.
  • 2 Add olive oil to the pan and saute the onion for 2-3 minutes, until it begins to soften.
  • 3 Add the garlic and cook for 1 minute more.
  • 4 Add the potato cubes and cook, stirring, for about 4 minutes and they begin to color a bit.
  • 5 Add stock and saffron; bring to a boil.
  • 6 Reduce heat and simmer until the potatoes are tender, about 10-15 minutes.
  • 7 Return sausage to stew and add the peas as well; season with salt and pepper if desired.
  • 8 Simmer just until the peas are warmed through, then serve immediately.

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