Portuguese Sausage Stew
A simple yet hearty sausage stew that's dinner in a bowl - savory goodness ... Pair it with a nice loaf of crusty bread and/or rice.
1 large Portuguese sausage, halved lengthwise and sliced into 1/4” slices
1 large onion, chopped
2 large cloves garlic, chopped
1 14 oz can diced tomato
1/3 cup tomato paste
1 lb sweet potato, peeled and cut into 1” cubes
1 lb red skin potato, skin on and cut into 1” cubes
1 cup pearl barley (substitute macaroni if you want)
3 14 oz cans chicken broth
2 cups water
Salt and fresh ground pepper to taste
Loaf of French or thick crust artisan bread (optional)
Heat a large pot on your stovetop over medium high heat, add in the Portuguese sausage. Stir occasionally until the sausage is browned but not crispy. Remove, place on a paper towel and blot to remove as much oil as possible.
Add onions and garlic to the pot and cook until onions are translucent, about 5 minutes. Season with salt and pepper. Add diced or stewed tomato, tomato paste, potatoes, chicken broth, and water. Bring to a boil and cook until the potato starts to soften, turn down the heat to a gentle simmer and add in the barley and browned sausage. Cover and cook for at least 20 minutes or longer, depending on how far away the team practices. (Turn on the oven to 325° F when you walk in the door, then put your bread in to heat up)
Before serving, mash up a few of the potatoes to thicken the broth. serve, ladle the stew into bowls and enjoy with a big hunk of bread or rice.