Over a Cup of Coffee: Making a sausage stew | CraigDailyPress.com

Over a Cup of Coffee: Making a sausage stew

Diane Prather
Diane Prather

This past week, Prather’s Pick, in Wednesday’s Craig Daily Press, reviewed a new cookbook. “Back in the Day Bakery: Made with Love” was written by Cheryl Day and Griffith Day. It’s a book of over 100 recipes and make-it-yourself projects. The recipes are used to bake the products served in their Back in the Day Bakery, located in Savannah, Georgia. The recipes and baking tips are great! I want to try one for a Cocoa-Cola Cake with Chocolate Icing and another for Strawberry Buttermilk Cake — and that’s not all.

You can find the book at the Craig Moffat County Library with the new books if you’d like to browse through it. After I return it, that is.

Besides reading through the cookbook, I checked out my “to try” files, looking for recipes that might appeal to us during this rainy weather. I found one for “Sausage Stew” that has some ingredients that many of us harvest from our gardens in late summer — a great way to use zucchini. I haven’t tried the recipe yet because I have to purchase some of the ingredients. If you try it, let me know what you think. I’m not sure about the crushed red pepper.

Sausage Stew

1 package beef polish sausage, 12-ounces, cut into 1-inch slices

1 large onion, chopped

8 ounces mushrooms, thickly sliced

2 cans stewed tomatoes, , 14 ½ ounces each, undrained

1 red bell pepper, seeded and cut into 1-inch pieces

1 green bell pepper, seeded and cut into 1-inch pieces

2 cloves garlic, minced

1 medium zucchini, cut into ½-inch slices

1 teaspoon dried basil leaves

¼ teaspoon crushed red pepper

¼ teaspoon salt

Cook sausage, onion, and garlic in a large deep nonstick skillet over medium high heat 3 minutes. Add bell peppers, zucchini, and mushrooms and cook five minutes, stirring occasionally. Add the stewed tomatoes with the liquid, basil, crushed pepper and salt. Bring to a boil. Reduce the heat. Cover and simmer 25 minutes, stirring occasionally. Makes six servings. Serve this colorful stew with a salad.

Do you have a recipe that you would like to share with readers? If you do, please call me at 970-824-8809 or write to me at PO Box 415, Craig 81626.

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