Tuesday, March 29, 2011

Split Pea and Sausage Stew

The one good thing about this reluctant spring weather is that it’s given me a lot of time to cook.  So, I’m trying to take advantage of that, rather than being bummed that our weekend beach trip was rained out or that the footing is too muddy to take the dogs for a hike. It seems I’m also on some kind of weird mission to use these amazing chicken and apple sausages anywhere I can.  First, we ate them by themselves as an entrée with some braised cabbage on the side. Then, they started sneaking in to pasta. Now they’ve managed to totally steal the show from the poor little split peas in this soup.

And now feel free to insert your own off-color joke about loving sausage here. Don't think I can't hear your muffled giggles, Internet. You're so immature.

Split Pea and Sausage Stew
Serves 4-6 as entrée

  • 1 lb chicken and apple sausage, diced
  • 1 medium onion, diced
  • 3 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 3 medium potatoes, peeled and diced
  • 1 ½ c. dried split peas, rinsed
  • 1 tsp. dried thyme
  • 1/8 tsp. cayenne pepper
  • 1 bay leaf
  • Cracked pepper
  • 4-5 cups chicken broth

  1. Heat large pot or dutch oven over medium heat. Add sausage, onion, carrots, celery, garlic and potatoes and stir about. If mixture starts to stick, add olive oil. Cook until sausage is browned and onions starts to turn translucent.
  2. Add split peas and spices and stir. Add broth and bring to simmer, then reduce to medium-low heat. Cover and keep at a low simmer, stirring occasionally, until peas are completely soft and soup is nice and thick (although you can add more broth if you’d like), about 30-40 minutes.

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