We tend to add a bit more hot sauce, we like it spicy. We started making this to get kids to eat all vegetables. Marilyn has actually turned this into a dump soup recipe, adding whatever she wants and using leftover veggies.

Tim


Owen’s Sausage Stew
From “The Southern Heritage All Pork Cookbook”

2 pounds hot bulk pork sausage
1(17-ounce) can green peas undraineed
1(16-ounce) can cut green beans
1(14 ½ -ounce) can whole tomatoes
1(12-ounce) can whole kernel corn
3(8-ounce) cans tomato sauce
4 large baking potatoes, peeled + diced
2 carrots, scraped and sliced
¼ cup hot sauce (optional if mild sausage is used.

We use a mild sausage and add the hot sauce (Frank’s Red Hot Sauce is the one we use)
Also can make this a dump soup and add anything you want, it all tastes good.


Fry sausage over medium heat until done. Drain, break up any large chunks. Combine remaining ingredients in a large saucepan with water to cover; stir well. Bring to a boil. Reduce heat; simmer, uncovered 15 minutes. Reduce heat to low; stir in sausage, and simmer an additional 45 minutes or until potatoes are tender.

__________________
Nothing better than a slice of warm bread.

Thanks ....Nice way to use whats fresh at market or use up what you have laying around, .....But it is mild with no hot for me.....

__________________
David