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Your recomendations for sausage stew
Posted on 12/22/18 at 10:35 pm
Posted on 12/22/18 at 10:35 pm
Many years back, we went to a home and garden show in Ft. Worth. Someone in one of the vendor booths (A TV Station cooking show celebrity, I think) had made a sausage stew that was incredible.
At this point, Old Fart poor memory kicks in - I don't remember much about the stew other than it was very good.
They were giving away a nice card with the recipe and we lost it in one of the many moves we went through. My limited memories are that it included several different sausages. I don't remember any tomato, so I assume some sort of gravy base. I have looked and looked (google) over the years with no luck finding anything similar.
Any ideas? Anyone have a recipe? How would you design a sausage stew if you had to do that.
At the moment I have (in the fridge) Conecuh pork sausage, Bryan country sausage, Little smokies, some brand of Polska Kielbasa and some Italian Sausage. It likely had onion, celery and beans of some sort (we were in Texas, so...) I have most anything else needed for a gravy based stew.
What do you guys think? How should I go about making the stew with memories that have been driving me crazy for years.
Suggestions and advice will be welcomed, but not necessarily followed.
I guess we could look at this like the old Chopped Contests we had for a while, except you will tell me how to cook my stew and I might cook it that way.
At this point, Old Fart poor memory kicks in - I don't remember much about the stew other than it was very good.
They were giving away a nice card with the recipe and we lost it in one of the many moves we went through. My limited memories are that it included several different sausages. I don't remember any tomato, so I assume some sort of gravy base. I have looked and looked (google) over the years with no luck finding anything similar.
Any ideas? Anyone have a recipe? How would you design a sausage stew if you had to do that.
At the moment I have (in the fridge) Conecuh pork sausage, Bryan country sausage, Little smokies, some brand of Polska Kielbasa and some Italian Sausage. It likely had onion, celery and beans of some sort (we were in Texas, so...) I have most anything else needed for a gravy based stew.
What do you guys think? How should I go about making the stew with memories that have been driving me crazy for years.
Suggestions and advice will be welcomed, but not necessarily followed.
I guess we could look at this like the old Chopped Contests we had for a while, except you will tell me how to cook my stew and I might cook it that way.
4
Posted on 12/22/18 at 10:43 pm to MeridianDog
You made me hungry and I love sausage so this is a great idea for a recipe. andouille, kielbasa, italian sausage sounds good.
Is this it? LINK
Is this it? LINK
Posted on 12/23/18 at 6:48 am to MeridianDog
a basic brown gravy stew is what I what do.
it may not be the same but there’s no way it won’t be good
it may not be the same but there’s no way it won’t be good
Posted on 12/23/18 at 7:31 am to MeridianDog
What was the gravy made of? Dark, brown, red, etc?
Posted on 12/23/18 at 8:01 am to MeridianDog
I'll just reply to everyone here.
It was a brown gravy stew, with no vegetables I can remember - maybe beans, but no potatoes. If there were carrots, they were in a mirepoix. I feel like it had onions and celery and probably a beef broth based brown gravy base. The gravy base was not runny, but not pasty eat-with-a-fork thick either.
It had more than one variety of sausage, maybe three, maybe four, with all of the sausages cut into spoon sized pieces.
It was Texas, so I'm thinking pinto beans or kidney beans. It was a home and garden show in the 1980s, so no exotic sausages were used - all had to be HEB grocery items.
It was not a chili.
My thoughts at the moment run toward a French onion type taste, but much (gravy) thicker with a heavy on beef taste and onions, with gravy, beans and several sausages. What seasonings?
My biggest question was, did it have bratwurst? Of the things I have, I do not have bratwurst. Back then I was a big fan and that could have contributed to my love of the taste (that day - in that place).
It could have had a beer in it too.
It was a brown gravy stew, with no vegetables I can remember - maybe beans, but no potatoes. If there were carrots, they were in a mirepoix. I feel like it had onions and celery and probably a beef broth based brown gravy base. The gravy base was not runny, but not pasty eat-with-a-fork thick either.
It had more than one variety of sausage, maybe three, maybe four, with all of the sausages cut into spoon sized pieces.
It was Texas, so I'm thinking pinto beans or kidney beans. It was a home and garden show in the 1980s, so no exotic sausages were used - all had to be HEB grocery items.
It was not a chili.
My thoughts at the moment run toward a French onion type taste, but much (gravy) thicker with a heavy on beef taste and onions, with gravy, beans and several sausages. What seasonings?
My biggest question was, did it have bratwurst? Of the things I have, I do not have bratwurst. Back then I was a big fan and that could have contributed to my love of the taste (that day - in that place).
It could have had a beer in it too.
This post was edited on 12/23/18 at 8:05 am
Posted on 12/23/18 at 9:46 am to MeridianDog
My thoughts and quick search for you would lend me to believe that if it was in the ‘80’s then it was more of a “Cowboy Stew” with sausage. Fort Worth at that time was not developed as it is now and food craze was not like it is now. If I recall FW growth took place and began in the ‘90’s. So, my thoughts are, look at sausage cowboy stew. Or replace the ground meat with sausage. Back then that could have been a fusion dish that used sausage in a recipe that normally would have called for beef. Good luck and let us know how it came out.
This post was edited on 12/23/18 at 11:37 am
Posted on 12/23/18 at 9:53 am to NOLATiger71
On a side note. In the mid ‘90’s I spent a short time in Fort Worth and it was blowing up. Ironically That was the first place that I was introduced to Greek food. They would pour the batter on a griddle just like a pancake and use that as the gyro bread. Decades later I wanted to learn how to make gyro bread and could not figure it out based on what I saw with my own eyes. Now after enough research I figured out that the quick bread was called Tiganites. It was so good I would eat at this place for lunch every day and order 2 different lunches and eat the whole meal and apps. I remember the owner tell me a few days later I must be hungry! Lol
This post was edited on 12/23/18 at 9:55 am
Posted on 12/23/18 at 11:40 am to NOLATiger71
Not sure what this has to do with your post, but it is on my mind, so I'll dump it here on TD.
In Chicago, on West Foster and N. Clark, there is a place called The Middle East Bakery and Grocery They have a Gas fired Pita Bread oven there. You can stand and watch the guy throw the dough against the blazing hot side walls of the oven and then a moment or two later, pull them off with a hook. - Hot, fresh from the oven Pita - nothing like it anywhere. On that block of N.Clark (corner of N. Clark and W. Berwin) is a restaurant called Reza's. Best Mediterranean/Persian food you will ever eat. Lamb Shank, Kababs, dill rice, feta, can't stop my mouth from watering now.
In Chicago, on West Foster and N. Clark, there is a place called The Middle East Bakery and Grocery They have a Gas fired Pita Bread oven there. You can stand and watch the guy throw the dough against the blazing hot side walls of the oven and then a moment or two later, pull them off with a hook. - Hot, fresh from the oven Pita - nothing like it anywhere. On that block of N.Clark (corner of N. Clark and W. Berwin) is a restaurant called Reza's. Best Mediterranean/Persian food you will ever eat. Lamb Shank, Kababs, dill rice, feta, can't stop my mouth from watering now.
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