As seems to be the norm lately, I was stuck with what to make for supper last night. I have not been hungry for sausage, but it is always such a good quick meal.
So I decided a farmers sausage stew with potatoes, carrots, onions and green beans would make a great meal.
This farmer sausage stew recipe can be served for lunch or supper, as it’s a hearty meal, and goes well served with dinner rolls or biscuits, smothered in raw butter.
It could be a starter for a heavier meal, or stands alone as the star.
The base is chicken stock, beef broth, and water. Seasonings are simple with salt and pepper shining as the stars.
I used smoked Farmers Sausage.
We make our own farmers sausage every year, so usually have a good stock on hand. However, if you are unable to find farmers sausage, your favorite smoked sausage from the grocery store works too.
Try your local farmers for fresh sausage. You might be surprised at the flavor difference. Fresh vegetables from the garden also take the flavor over the top.
How To Make Farmer Sausage Stew
Start by removing casings from the sausage.
I do this by running frozen sausage under hot water until the casing softens. Slice diagonally through the casing, and remove.
Cut sausage into half inch pieces, and place into a medium large pot. Fry the sausage along with a medium onion.
Meanwhile, peel and cube 4 large potatoes. Peel and shred 4 large carrots.
Brown the sausage, and add the cubed potatoes and carrots into the pot. Add 2 cups of thick chicken stock, and 2 cups of beef broth.
Add a quart of water, so that vegetables in pot are just submerged.
Bring to a boil, adding salt and pepper. Once the potatoes are cooked, make a flour roux to slightly thicken the stew.
To Make A Flour Roux
In a small bowl, place flour. Add water until it resembles a thick paste. Mix well. Next add this roux to your stew pot, mixing it in quickly to prevent lumps.
Roux can be tricky to master. If you are having a hard time getting it smooth, add more water to the flour before adding to soup.
Bring stew to a boil, stirring constantly. If you like a thicker stew, feel free to add more roux.
Tips For A Richer Stew
- Fresh is always best. Use the freshest veggies and meat possible.
- Replace more of the water for chicken broth/stock. Using an Instant Pot to make chicken broth produces a thick, jelly base that is full of nutrients.
- Add other veggies as well! You can add broccoli, cauliflower, celery, and even cabbage.
Ingredients
Lard, or oil of choice
Farmers Sausage-use your favorite sausage if you don’t have access to farmers sausage.
4 large potatoes– use your favorite kind.
1 medium onion
4 cups shredded carrots
2 cups frozen green beans
salt and pepper
Chicken Broth
Beef Broth
Tools you may need
Dutch oven, or large pot
Cutting board and a large knife
Paring knife for chopping veggies
Wooden Spoon
Large measuring cup
How To Serve Farmers Sausage Stew
This is a great stand alone soup, but also serves really well alongside some kind of bread. Sourdough biscuits or bread is one of my favorites, while my kids especially love cheesy bread, or baking powder biscuits.
If you love this recipe, please share! Hearty soups are always welcomed in homes around the world.
Farmers Sausage Stew
A hearty and satisfying soup, perfect for chilly autumn days. Made with farmers sausage, and vegtables, in a broth base for added nutrition.
Ingredients
- 1.5 lbs smoked farmers sausage
- 4 large potatoes, peeled and cubed
- 4 cups shredded carrots
- 1 medium onion
- 2 cups fresh or frozen green beans
- 2 cups thick chicken stock
- 2 cups beef broth
- 4 cups water
- 3 tbsp flour
- salt and pepper to taste
Instructions
- Cut sausage into half inch pieces, and place into a medium large pot. Fry the sausage along with a medium onion
- Meanwhile, peel and cube 4 large potatoes. Peel and shred 4 large carrots (about 4 cups shredded).
- Brown the sausage, and add the cubed potatoes and carrots into the pot. Add 2 cups of thick chicken stock, and 2 cups of beef broth.
- Add a quart of water, so that vegetables in pot are just barely submerged.
- Bring to a boil, adding salt and pepper to taste. Once the potatoes are cooked, make a flour roux to slightly thicken the stew.
- To Make A Flour Roux
- In a small bowl, place flour. Add water until it resembles a thick paste. Mix well. Next add this roux to your stew pot, mixing it in quickly to prevent lumps.
- Roux can be tricky to master. If you are having a hard time getting it smooth, add more water to the flour before adding to soup.
- Bring stew to a boil, stirring constantly. If you like a thicker stew, feel free to add more roux.
Notes
Roux is what takes it from a soup to a stew. Add in a flour roux for a thick, hearty stew.