Side Pannel
Stewed Chaurice
Ingredients List
- 3 tb Olive oil
- 2 c Chopped onions
- 2 Bay leaves; crushed
- 2 tb Garlic
- 1 c Chopped green bell peppers
- 1/2 lb Baby carrots; peeled
- 1/2 lb New potatoes; quartered
- Salt; to taste
- Freshly-ground black pepper;
- -to taste
- 1 c Dry red wine
- 3 c Veal stock or any dark stock
- 2 lb Fresh Chaurice Sausage
- -patties; see * Note
- 1 tb Chopped parsley
- 1 Loaf of crusty Portuguese
- -bread
Directions
* Note: See the "Chaurice Sausage" recipe which is included in this
collection.
In a braising pan, over medium heat, add the oil. When the oil is hot add
the onions and crushed bay leaves. Fry the onions in the oil until golden
about 3 to 4 minutes. Season the onions with salt and pepper. Stir in the
garlic, peppers, and carrots. Continue to saute for 2 minutes. Add the
potatoes. Season with salt and pepper. Stir in the stock. Place the patties
of sausage in the center of the vegetables. Add the red wine. The stock
should come up to 2/3 of the way up the sausage. So, add the stock slowly.
Save the reserved stock to add during braising. Bring the liquid to a boil
and reduce to a simmer. Simmer the sausage for about 1 to 1 1/2 hours, or
until the vegetables are tender and the sauce has a gravy like consistency.
Add the remaining stock about every 30 minutes. Ladle the stew into bowls
and serve with crusty bread. Garnish with parsley.
This recipe yields 6 to 8 servings.
collection.
In a braising pan, over medium heat, add the oil. When the oil is hot add
the onions and crushed bay leaves. Fry the onions in the oil until golden
about 3 to 4 minutes. Season the onions with salt and pepper. Stir in the
garlic, peppers, and carrots. Continue to saute for 2 minutes. Add the
potatoes. Season with salt and pepper. Stir in the stock. Place the patties
of sausage in the center of the vegetables. Add the red wine. The stock
should come up to 2/3 of the way up the sausage. So, add the stock slowly.
Save the reserved stock to add during braising. Bring the liquid to a boil
and reduce to a simmer. Simmer the sausage for about 1 to 1 1/2 hours, or
until the vegetables are tender and the sauce has a gravy like consistency.
Add the remaining stock about every 30 minutes. Ladle the stew into bowls
and serve with crusty bread. Garnish with parsley.
This recipe yields 6 to 8 servings.
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