We are enjoying eight or so inches of snow on the ground and everything looks like a Christmas card! For New Year’s Eve supper, I made a “tweaked” version of a delicious recipe I found on Kathy’s blog a while back and it is absolutely delicious. As the meat and veggies roasted, the smoked smell reminded me of visiting Conner Prairie years ago and the wonderful aroma from a similar stew that simmered over the hearth in one of the log cabins that cold, wintry day.
Creamy Sausage Stew
8-10 medium unpeeled red potatoes cut into 1 1/2 inch chunks
2 sliced white onions
1 large green pepper and 1 large red pepper, cut into 1 inch pieces
2 pounds of smokey polish sausage, cut into 1/2 inch chunks (could use less if desired)
1/2 cup olive oil
2 Tbs minced garlic
1 Tbs dried basil
2 tsp salt
1 tsp ground fresh pepper
1 pt heavy cream (next time I will try using evaporated milk)
In roasting pan, place potatoes, peppers, onion and sausage. Drizzle with olive oil and sprinkle with seasonings. Toss to coat. Cover and roast until tender, about 1 1/2 hours at 375 degrees, depending on oven. Remove from oven and pour cream over top. Allow to sit a few minutes until sauce forms. Kathy recommends thickening with corn starch but I found that I didn’t need to as the sauce was perfect. Ladle into bowls and serve with fresh bread, corn bread, or bread sticks and a fresh salad. And today the leftovers were even better when we ate them for lunch!