Summer Sausage Stew

Summer Sausage Stew



A fresh and tasty stew full of summer vegetables, savoury sausage and a zesty pop from Thirteen's Xawaash spice blend. Make a batch of this stew and share a bowl with a neighbour today!

  • 1 large onion, diced
  • 3 large carrots, peeled and diced
  • 4 stalks of celery, diced
  • 1/2 head of medium cauliflower, cut up into small florets
  • 6 large new potatoes, washed and skin left on, diced
  • 3-4 cups corn kernels (fresh is preferred but canned corn works too)
  • 5 sweet Italian sausages
  • 5 cups vegetable stock 
  • 2 tbsp vegetable oil
  • 3 tbsp Xawaash spice blend 
  • 1 tbsp dried oregano 
  • Salt and Pepper to taste
  1. Preheat oven to 400. Place sausages on a cookie sheet. Bake for 10 minutes. Remove and let cool and then cut into bite sized pieces.
  2. Heat oil in a large pot over medium high heat.  Add in onions, celery and carrots, and saute for two or three minutes.
  3. Add in the Xawaash spice blend, oregano and salt and pepper and continue to saute until the vegetables are well coated in the spices. 
  4. Add in the cauliflower and potatoes stir well, and then add in the vegetable stock, bring to a simmer and cook covered for 10 minutes or until the vegetables are just tender.
  5. Add in the corn and sausages and let simmer uncovered for another five minutes until the sausage pieces are fully cooked and vegetables are fork tender.   
  6. Serve in large bowls with fresh bread and butter! Enjoy!


Click here to buy Thirteen's Xawaash spice blend

Comments 0

Leave a comment

Please note, comments must be approved before they are published