Hearty Sausage Stew

Name: Hearty Sausage Stew
Ingredients: 1/4 cup (60 ml) cooking oil (coconut, avocado, or animal fat like lard or butter); Sea salt; 1/2 of a white or yellow onion, roughly chopped; 6 medium fresh tomatoes, quartered, with seeds left in (or one 15-ounce/430-g can of whole organic tomatoes and their juices); 6 small red potatoes, unpeeled, cut into cubes (about 4 cups/560 g); 2 cups (150 g) quartered mushrooms; 2 quarts (2 L) broth of choice (homemade or store-bought); 3–5 tablespoons (50–85 g) tomato paste; 4 cloves garlic, roughly chopped; 1/3 cup nutritional yeast (substitution for Parmesan rind); 4 sausages (1 pound/455 g) cut into 2-inch (5-cm) sections; 1 cup (about 200 g) quinoa; 3 large handfuls Swiss chard or 1 bunch spinach, roughly chopped (6–8 cups/180–240 g); Freshly ground black pepper

6 steps

A rustic one-pot sausage stew with tomatoes, potatoes, mushrooms, and greens, finished with couscous or millet for a hearty meal that tastes even better as leftovers.

Updated at: Sun, 02 Aug 2026 16:06:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories421.4 kcal (21%)

Total Fat23.9 g (34%)

Carbs35.6 g (14%)

Sugars5.7 g (6%)

Protein17.6 g (35%)

Sodium1621.8 mg (81%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

¼ cupcooking oil

coconut, avocado, or animal fat like lard or butter

sea salt

0.5white onion

or yellow, roughly chopped

6fresh tomatoes

medium, quartered, with seeds left in, or one 15-ounce/430-g can of whole organic tomatoes and their juices

560gred potatoes

small, unpeeled, cut into cubes

150gmushrooms

quartered

2 quartsbroth

homemade or store-bought

50gtomato paste

4 clovesgarlic

roughly chopped

⅓ cupnutritional yeast

substitution for Parmesan rind

1 poundsausages

cut into 2-inch, 5-cm sections

1 cupquinoa

3 handfulsSwiss chard

or 1 bunch spinach, roughly chopped

freshly ground black pepper

Instructions

Step 1

In a large pot, over medium-low heat, warm the oil with a pinch of salt. When it’s hot, add the onions and cook for 5 minutes, or until they start to brown lightly.

Step 2

Add the tomatoes and potatoes, stirring occasionally to keep the potatoes from sticking to the bottom of the pot. After about 3 minutes, add the mushrooms and cook, stirring occasionally, for 10 minutes.

Step 3

Add the broth, tomato paste, garlic, and the Parmesan rind, if using, cover the pot, and cook for 1 1/2 hours, on low heat.

Step 4

During the last 15 to 20 minutes, add the sausage along with the couscous (15 minutes) or millet (20 minutes), if using, and cook, covered, then add the chard and cook until it has wilted.

Step 5

Remove from heat and season with salt and pepper to taste.

Step 6

Serve hot. Store leftovers in the fridge for up to 5 days, or freeze in zip-tight plastic bags or glass mason jars for up to 3 months.