Easy Sausage and Potato Stew
If you want an easy, quick, last minute dinner idea, stop right here on this easy sausage stew. I FREQUENTLY make this for dinner. And when I say frequently, I mean almost every week.
Sliced chicken sausage gets browned in a skillet, then simmered with sweet potatoes, carrots, garlic salt and a pinch of crushed red pepper until the potatoes turn soft and the water cooks down into a thick, cozy stew.
The Best Sausage Potato Carrot Stew (Weeknight Favorite)
I keep waiting for my family to revolt and scream out protests of having to eat this dinner one. more. time. BUT there’s not even ONE sign of disappointment when I whip this out on those just be happy the house is still standing days.
It’s pretty easy to always have the ingredients on hand for this sausage stew. I’m really loving Al Fresco’s chicken sausage right now. There’s a wide variety of sweet to spicy flavors along with minimal processing. I find mine for $4 or less at Winco. I stock up and throw them in the freezer when I get home. It’s precooked and easy to add into recipes like my Chicken Sausage and Rice Soup.
Also, I buy bulk organic carrots and sweet potatoes at Costco. I’m slowly being converted to all organic produce because I can TASTE a huge difference. It’s like having garden fresh fruits and vegetables. Don’t believe me? Do your own taste test. Since organic carrots are pretty cheap, start by getting some regular carrots and some organic carrots. Compare the color, quality and taste. You’ll quickly understand why I’ve become a believer in organic!
If you’re making this recipe, you must be short on time. BUT thank goodness that doesn’t mean you have to be short on a good dinner.
Why You’ll Love This Sausage and Potato Stew
- Six ingredients. Sausage, water, garlic salt, red pepper, sweet potatoes and carrots.
- One skillet. Everything cooks in the same pan, so cleanup is easy, even on the busiest nights.
- Family approved. It’s on the table almost every week with zero complaints.
- Pantry and freezer friendly. Keep sausage in the freezer and you’re always ready.
Ingredients You’ll Need
Exact amounts are in the recipe card below.
- Linked sausage: Two 12 to 13 ounce packages of chicken, turkey or lean pork sausage, cut into 1/2 inch slices. Precooked chicken sausage like Al Fresco only needs to be browned, and it comes in flavors from sweet to spicy, so you can change the whole stew just by picking a different variety. Browning the slices gives them crispy, caramelized edges that flavor the whole pot.
- Warm water: Two cups. It deglazes the pan, picking up all the browned bits from the sausage, then slowly cooks down as the vegetables simmer. Warm water comes back to a boil faster.
- Garlic salt: The only seasoning besides the red pepper. It adds savory garlic flavor and salt in one step. Most sausage is already well seasoned, so a little goes a long way.
- Crushed red pepper: Optional, and only add it if you want it spicy! A pinch adds warmth that plays nicely with the sweet potatoes.
- Sweet potatoes: Two large organic sweet potatoes, peeled and cut into 1 inch pieces. As they cook, some pieces break down and thicken the stew, while others stay tender in chunks. Their natural sweetness balances the salty sausage.
- Carrots: Five large organic carrots, peeled and sliced. They add color, a little crunch and even more sweetness. Slice them evenly, about 1/4 inch thick, so they cook at the same rate as the sweet potatoes and turn tender without getting mushy.
That’s really it. Because the sausage brings so much seasoning on its own, you don’t need broth or a long list of spices. The water, sausage drippings and starch from the sweet potatoes cook down into a thick, savory sauce that coats everything in the pan.
How to Make Sausage Potato Carrot Stew
- Brown the sausage. In a large skillet over medium heat, cook the sausage slices for 5 to 7 minutes, until slightly blackened on the edges. Stir a few times so both sides brown. Don’t crowd the pan too much, or the sausage will steam instead of getting those crispy edges.
- Add the liquid. Pour in the water and add the garlic salt and crushed red pepper. Bring it to a boil, scraping up the browned bits from the bottom of the pan.
- Add the vegetables. Add the sweet potatoes and carrots and stir well so everything is in the liquid and mixed in with the sausage.
- Simmer covered. Cover and keep boiling on medium heat for 15 minutes. The steam softens the vegetables quickly. Keep the heat at medium so the liquid bubbles steadily without boiling dry too soon.
- Cook it down. After 15 minutes, stir well and cook uncovered for another 10 to 15 minutes, until the sweet potato breaks apart easily with a wooden spoon and the water has completely evaporated. Stir now and then as it thickens so nothing sticks.
- Serve. Remove the skillet from the heat, taste, and add a pinch more garlic salt if needed. Enjoy right away while it’s hot.
Kami’s tip: Stock up on precooked chicken sausage when it’s on sale and keep it in the freezer. Then you always have the makings for this stew on hand.
Ways to Customize Sausage Stew
- Pick your sausage. Chicken, turkey or lean pork all work. Try a sweet apple chicken sausage or a spicy variety.
- Use regular potatoes. Yukon Gold or red potatoes work in place of sweet potatoes. They may need a few extra minutes to soften.
- Add greens. Stir a couple handfuls of fresh spinach or kale into the hot stew at the end and let it wilt for a minute.
- Make it spicy or mild. Add the crushed red pepper for heat, or skip it for kids.
Sausage Potato Carrot Stew FAQs
- What kind of sausage should I use? Precooked chicken, turkey or lean pork linked sausage. Al Fresco chicken sausage is a favorite here.
- Can I use raw sausage? Yes, but cook it all the way through while browning. Raw pork sausage should reach 160°F and raw chicken or turkey sausage should reach 165°F.
- Does this use sweet potatoes or regular potatoes? The recipe uses sweet potatoes, but regular potatoes work too.
- How do I know when it’s done? The sweet potato pieces should break apart easily with a wooden spoon and the water should be completely gone.
- How do I store leftovers? Refrigerate in an airtight container for 3 to 4 days. Reheat in a skillet with a splash of water.
- Can I make it ahead? Peel and chop the sweet potatoes and carrots a day ahead and refrigerate them in a covered container. Keep the sweet potatoes covered with water so they don’t darken.
- What should I serve with it? It’s a full meal on its own, but a green salad or a slice of crusty bread is nice on the side.
- Can I freeze it? Yes, for best quality up to about 3 months. Sweet potatoes get a little softer after thawing, but the flavor holds up well.
Kitchen Tools for This Recipe
Sausage, Sweet Potato and Carrot Stew
Ingredients
- 2 12 to 13 oz chicken, turkey or lean pork linked sausage, cut into 1/2 inch slices
- 2 cups warm water
- 1 tsp garlic salt
- 1 tsp crushed red pepper optional... only add if you want it spicy!
- 2 large organic sweet potatoes peeled and cut into 1-inch pieces
- 5 large organic carrots peeled and sliced
Instructions
- In large skillet over medium heat, cook sausage pieces for 5 to 7 minutes until pieces slightly blackened.
- Add water, garlic salt, and red pepper and bring to a boil.
- Add sweet potato and carrots. Stir well.
- Cover and continue boiling on medium heat for 15 minutes.
- After cooking covered for 15 minutes, stir well and leave uncovered for additional 10 to 15 minutes until sweet potato easy breaks apart with wooden spoon and water completely evaporated.
- Remove from heat and enjoy!
Made this sausage stew? Leave a star rating in the recipe card and tell me how it turned out in the comments below. I love hearing which sausage flavor you used.
