Potato stew with sausage Calories

Turkish sucuk gives potato stew with sausage its characteristic garlicky, spiced flavor. If you cannot find sucuk, use another firm, well-seasoned sausage, but expect a milder and different-tasting stew.

No, tomato paste is optional in potato stew with sausage, but it adds the familiar savory, slightly tangy base. Fry it briefly with the onion and sausage before adding water so the stew does not taste raw or overly sharp.

Cut the potatoes into evenly sized, fairly large chunks and simmer potato stew with sausage gently. Avoid frequent stirring, and stop cooking as soon as a knife passes through the potatoes; prolonged cooking makes them crumble.

Serve potato stew with sausage with crusty bread, rice, or bulgur pilaf to soak up the broth. A crisp salad or plain yogurt makes a refreshing contrast to the rich, savory sausage.

Yes, but browning the sausage first improves potato stew with sausage by releasing its seasoned fat into the pot. If you skip that step, add the sausage early enough for its flavor to infuse the broth.

Yes, potato stew with sausage can be made in a slow cooker. For deeper flavor, brown the sausage, onion, and tomato paste in a pan first, then transfer them with the potatoes and liquid to the cooker.

Potato stew with sausage keeps for about 3–4 days in a covered container in the refrigerator. Cool it promptly after cooking, and reheat only the portion you plan to eat until it is steaming hot throughout.

Yes, you can freeze potato stew with sausage, though the potatoes may become softer or grainier after thawing. Freeze it in airtight portions, thaw it in the refrigerator, and reheat gently on the stove.

To make potato stew with sausage less greasy, brown the sausage first and spoon off excess fat before adding the onion and potatoes. You can also use a less fatty sausage and avoid adding extra oil.