Souvlaki Sausage Stew
From lacrenshaw 15 years ago
- 35 minutes to make
- Serves 10
The source? The Philadelphia Inquirer. The dish? Souvlaki Sausage Stew courtesy of Tom Vasiliades of South Street Souvlaki.
Ingredients
- 4 tablespoons butter shopping list
- 1 tablespoon olive oil shopping list
- 1 pound Greek (or other) pork sausage in 1/2" rings shopping list
- 2 onions, diced shopping list
- 4 tomatoes, diced OR 32 ounces canned crushed tomatoes shopping list
- 1 small head cabbage, chopped shopping list
- 2 carrots, peeled and chopped shopping list
- 2 cans chicken broth shopping list
- 1 pound Greek gigantes lima beans (soak overnight and boil about 40 minutes) OR canned or frozen bean of your choice shopping list
- 1 teaspoon black pepper shopping list
- 1/2 teaspoon red pepper shopping list
- 1 cup kalamata olives, pitted and sliced shopping list
How to make it
- Melt the butter and add oil in a Dutch oven.
- Saute sausage until it browns, about 3 minutes.
- Remove sausage and set aside.
- Add onion and brown about 3 minutes.
- Add tomatoes, cabbage, carrots and broth.
- Cook over medium heat about 15 minutes until a stewlike consistency is achieved.
- Add beans and sausage, pepper and red pepper.
- Simmer 15 minutes, uncovered.
- If it gets too thick add a little water.
- Add olives on top before serving.
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