Sausage & Potato Stew, January 26, 2015

Jeannene decided she'd like to come to the gym with me in the evening to check it out, so I made a simple meal that was easy to get ready by the time she got home from work, just a pot of sausage & potato stew and some Pugliese bread. We like to swim and we're wimps about the cold, so it seemed like a good idea to have something that would warm our bellies, too. This stew fit the bill perfectly!

Sausage & Potato Stew

1 lb. breakfast sausage (turkey sausage would be great, as would veggie crumbles, but I would add a tablespoon or so of olive oil, if you use those)

1 tbsp. flour

4 medium red potatoes, diced (peels left on)

1 onion, diced

2 large cloves garlic, minced

32 oz. chicken broth (I like the low-sodium variety)

Salt & pepper

Thyme (a generous pinch or two)

Cook the sausage in a stock pot until browned. Drain off the fat and toss the sausage with the flour, stirring to coat well. Add the rest and bring to a boil. Reduce heat to medium heat, cover, and cook about 15 minutes. Uncover and cook another 10 minutes or so. Serves 4-6.