Recipe: Creamy Sausage Stew (using Kielbasa)

CREAMY SAUSAGE STEW

"Bruce Novak, of Monticello, Iowa, tweaked the recipe starring Polish or Kielbasa sausage from Taste of Home magazine."

8 to 10 medium potatoes, washed and cut into chunks with skin left on
2 large onions, quartered
1 green bell pepper, cut into 1-inch pieces*
1 red bell pepper, cut into 1-inch pieces
2 to 3 carrots, sliced
2 to 3 stalks celery, cut into pieces
2 pounds Polish or kielbasa sausage, cut into 1/2-inch pieces
1/3 cup cooking oil
1 teaspoon salt
2 teaspoons ground black pepper
1 tablespoon dried basil
1 pint heavy (whipping) cream
3 tablespoons cornstarch
3 tablespoons water

Preheat oven to 350 degrees F.

Place potatoes, onions, peppers, carrots, celery, and sausage in 7-quart Dutch oven or similar size roasting pan and toss gently.

In separate bowl, combine oil, salt, pepper and basil. Pour over sausage and vegetables, then toss again.

Cover and bake in preheated oven 45 minutes, stir and add whipping cream. Bake another 45 minutes, or until vegetables are tender.

Combine cornstarch and water and stir into stew. Place on stove top and bring to a boil, stirring constantly, until thick.

*May substitute yellow pepper for green pepper, if desired, for color. Or, use half green and half yellow.

This recipe can easily be doubled or quadrupled. It freezes well.

Makes about 12 servings
Source: Milwaukee Journal Sentinel, February 15, 2001