OUR Favorite Sausage STEW WITH Grilled Bread
- 20m Prep Time
- 35m Cook Time
- 55m Ready In
A hearty Italian sausage stew with red wine, potatoes, and kale, served with grilled bread. Designed for camping with minimal cleanup and make-ahead options.
Ingredients
- 29.6 ml bacon fat, olive oil, or butter
- 454 g bulk Italian sausage, or 1½ pounds Italian sausage links, cut into 1-inch pieces
- 1 medium yellow onion chopped
- 4 carrots (about ¾ pound) cut into ½-inch rounds
- 3 celery stalks cut into ½-inch pieces
- 2 clove garlic crushed
- 1.23 ml dried thyme, or 1 teaspoon chopped fresh thyme leaves
- Pinch of red pepper flakes
- Kosher salt and freshly ground black pepper
- 29.6 ml tomato paste
- 237 ml dry red wine
- 946 ml beef bone broth
- 454 g red potatoes cut into ½-inch pieces
- 473 ml packed chopped kale (from about ½ bunch), ribs included
- 6 (1-inch) slices of Grilled Bread (see this page ), or 6 (6-inch) sourdough boules, emptied to make bread bowls
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 188 mg
- Iron: 3.94 mg
- Magnesium: 70.9 mg
- Phosphorus: 304 mg
- Potassium: 1154 mg
- Zinc: 2.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml bacon fat, olive oil, or butter
- 454 g bulk Italian sausage, or 1½ pounds Italian sausage links, cut into 1-inch pieces
- 1.23 ml dried thyme, or 1 teaspoon chopped fresh thyme leaves
- Pinch of red pepper flakes
- Kosher salt and freshly ground black pepper
- 29.6 ml tomato paste
- 237 ml dry red wine
- 946 ml beef bone broth
- 473 ml packed chopped kale (from about ½ bunch), ribs included
- 6 (1-inch) slices of Grilled Bread (see this page ), or 6 (6-inch) sourdough boules, emptied to make bread bowls
Prepare
- Chop 1 medium yellow onion
- 4 carrots (about ¾ pound), cut into ½-inch rounds
- 3 celery stalks, cut into ½-inch pieces
- Crush 2 clove garlic
- 454 g red potatoes, cut into ½-inch pieces
Let's Cook
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Step 1.
In a large Dutch oven with a lid over medium heat (about 400°F) on a grill or stovetop, melt 2 tablespoons bacon fat, olive oil, or butter. When fragrant, add 1 pound bulk Italian sausage (or 1½ pounds links cut into 1-inch pieces) and cook for about 10 minutes, turning occasionally (breaking up bulk sausage), until browned all over and it releases easily from the pan.
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Step 2.
Add 1 chopped medium yellow onion, 4 carrots cut into ½-inch rounds, 3 celery stalks cut into ½-inch pieces, and 2 crushed garlic cloves. Season with ¼ teaspoon dried thyme (or 1 teaspoon fresh), a pinch of red pepper flakes, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to take on a little color.
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Step 3.
Add 2 tablespoons tomato paste and cook, stirring constantly, for 1 to 2 minutes until the paste coats all ingredients and begins to darken.
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Step 4.
Pour in 1 cup dry red wine, stirring to scrape up any browned bits from the bottom of the pan. Then add 4 cups beef bone broth, 1 pound red potatoes cut into ½-inch pieces, and 2 packed cups chopped kale (ribs included). Season again with salt and pepper. Bring to a gentle simmer, cover, and cook for about 20 minutes, until the potatoes and carrots are completely tender. If cooking over a live fire, move the pot to a hotter area if not simmering, or to a cooler area if boiling rapidly.
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Step 5.
While the stew simmers, prepare the grilled bread: Prepare a hardwood fire for grilling or heat a gas or charcoal grill to medium (about 400°F) and brush the grates clean. Slice good sourdough bread into 1-inch slabs. Brush slices generously on both sides with olive oil. Grill the bread, turning frequently, until well browned on all sides, 6 to 8 minutes total. Alternatively, thread bread onto skewers and roast over a live fire, turning frequently, until golden brown.
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Step 6.
Taste the stew and adjust seasonings with salt and pepper. Serve piping hot with the grilled bread or in bread bowls.