Recipe courtesy of Emeril Lagasse
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Yield:
6 to 8 servings

Ingredients

  • 3 tablespoons olive oil
  • 2 cups chopped onions
  • 2 crushed bay leaves
  • 2 tablespoons garlic
  • 1 cup chopped green bell peppers
  • 1/2 pound baby carrots, peeled
  • 1/2 pound new potatoes, quartered
  • Salt and pepper
  • 1 cup dry red wine
  • 3 cups veal stock or any dark stock
  • 2 pounds fresh chaurice patties
  • 1 tablespoon chopped parsley
  • 1 loaf of crusty Portuguese bread
  • 3 tablespoons olive oil
  • 2 cups chopped onions
  • 2 crushed bay leaves
  • 2 tablespoons garlic
  • 1 cup chopped green bell peppers
  • 1/2 pound baby carrots, peeled
  • 1/2 pound new potatoes, quartered
  • Salt and pepper
  • 1 cup dry red wine
  • 3 cups veal stock or any dark stock
  • 2 pounds fresh chaurice patties
  • 1 tablespoon chopped parsley
  • 1 loaf of crusty Portuguese bread

Directions

In a braising pan, over medium heat, add the oil. When the oil is hot add the onions and crushed bay leaves. Fry the onions in the oil until golden about 3 to 4 minutes. Season the onions with salt and pepper. Stir in the garlic, peppers, and carrots. Continue to saute for 2 minutes. Add the potatoes. Season with salt and pepper. Stir in the stock. Place the patties of sausage in the center of the vegetables. Add the red wine. The stock should come up to 2/3 of the way up the sausage. So, add the stock slowly. Save the reserved stock to add during braising. Bring the liquid to a boil and reduce to a simmer. Simmer the sausage for about 1 to 1 1/2 hours, or until the vegetables are tender and the sauce has a gravy like consistency. Add the remaining stock about every 30 minutes. Ladle the stew into bowls and serve with crusty bread. Garnish with parsley.

In a braising pan, over medium heat, add the oil. When the oil is hot add the onions and crushed bay leaves. Fry the onions in the oil until golden about 3 to 4 minutes. Season the onions with salt and pepper. Stir in the garlic, peppers, and carrots. Continue to saute for 2 minutes. Add the potatoes. Season with salt and pepper. Stir in the stock. Place the patties of sausage in the center of the vegetables. Add the red wine. The stock should come up to 2/3 of the way up the sausage. So, add the stock slowly. Save the reserved stock to add during braising. Bring the liquid to a boil and reduce to a simmer. Simmer the sausage for about 1 to 1 1/2 hours, or until the vegetables are tender and the sauce has a gravy like consistency. Add the remaining stock about every 30 minutes. Ladle the stew into bowls and serve with crusty bread. Garnish with parsley.

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