Smoky Sausage Stew Recipes > Dinner > Smoky Sausage Stew Recipe Information 30-Min Prep time Serves 4 Recipe Ingredients Quantity Ingredient 2–4 McLean Pork or Turkey Smokies, sliced ½ Head Cauliflower (or 1 small/medium), chopped 2 Russet Potatoes (1 large or 2 medium), chopped 3 Carrots, sliced 5–8 Garlic Cloves, chopped 1 Large Onion, chopped 2 Celery Stalks, sliced ½ Cup Chickpeas (optional) 3 Tbsp. Smoked Paprika ½ Tsp. Cayenne Pepper 1 Tsp. Fennel Seeds 1 Tsp. Dried Thyme ½ Tsp. Black Pepper Salt, to taste 2 Tbsp. Butter or 4–5 Tbsp. Olive Oil 3 Cups Chicken Stock (or 3 Bouillon Cubes + Water) 2–4 Sourdough Boules (optional, for serving) Directions In a large soup pot, heat butter or olive oil over medium heat. Add onion, garlic, and celery, and sauté for 10–15 minutes until softened and fragrant. Add carrots, cauliflower, and potatoes. Stir to combine. Slice McLean Pork or Turkey Smokies into round pieces and add to the pot along with chickpeas (if using). Add smoked paprika, cayenne pepper, fennel seeds, thyme, black pepper, and salt. Mix well to coat all ingredients evenly. Pour in chicken stock (or water with bouillon cubes) until the pot is about half to three-quarters full. Bring to a boil, then reduce heat, cover, and simmer for 30–45 minutes, stirring occasionally, until vegetables are tender and flavours are well developed. To serve, ladle into bowls or hollowed sourdough boules. Garnish with fresh parsley and optional shredded cheese. Print Share Tweet Email
