Potato stew with smoked sausages and rosemary

Name: Potato stew with smoked sausages and rosemary - Lucia L.
Ingredients: 500 g potatoes 500 g fresh smoked sausage 200 g smoked meat 4 green onions 1/2 teaspoon paprika 1 tablespoon flour 100 ml oil salt green rosemary green parsley

Meat - Potato stew with smoked sausages and rosemary by Lucia L. - Recipia

I can't go a month without making a potato stew with smoked sausages and rosemary. Especially when I have some good smoked meat from the market and the sprouted potatoes are sitting on the shelf. Even with regular ingredients, it turns out hearty and flavorful, without much hassle. The rosemary adds a different note compared to the classic parsley, but there's nothing complicated to manage in this recipe. Total time: 1 hour Servings: 4 Difficulty: easy Ingredients: 500 g potatoes (choose potatoes suitable for boiling, not too starchy) 500 g smoked sausages, fresh or semi-dry 200 g smoked meat (shoulder or bacon) 4 green onions (or one medium yellow onion) 100 ml oil 1/2 teaspoon sweet paprika (smoked works too, if you have it) 1 tablespoon white flour salt, to taste (be careful with the salt from the smoked meats) fresh rosemary (a small sprig, finely chopped) parsley, for serving Preparation method: 1. Peel the potatoes and cut them into fairly large cubes, about 3-4 cm. Soak them in cold water to prevent oxidation while you prepare the rest. 2. Boil the sausages and smoked meat in boiling water for 4-5 minutes. Remove, let cool slightly, then cut the sausages into pieces about two fingers thick. Cut the smoked meat into cubes or slices, as preferred. Blanching tempers the salt and fat. 3. Slice the onion into not too thin rings. If using yellow onion, just chop it. 4. Heat the oil in a large pot over medium heat. Add the sausages and smoked meat and fry for about 2 minutes, just enough to get some flavor and slightly brown. 5. Add the onion over the smoked meats and stir. Sauté until it softens slightly, it shouldn't turn golden. 6. Sprinkle the paprika and flour, stir quickly to prevent burning. Immediately pour in a cup of water (about 250 ml), stirring to avoid lumps. 7. Add the drained potatoes. If the liquid doesn't cover them, add warm water until they are almost covered. Don't add too much water at first, as the potatoes will release some liquid too. Add a little salt, tasting towards the end. 8. Simmer on low to medium heat, covered, for 25-30 minutes, until the potatoes are soft but not falling apart. Stir occasionally and watch the liquid – if it reduces too much, add more water. 9. When the potatoes are cooked, turn off the heat and add the chopped rosemary. Cover for another 5 minutes. 10. Sprinkle parsley on top when serving. Why I make this recipe often: I make it often because it’s quick, doesn’t require rare ingredients, and can be adapted with what I have in the fridge. It warms well, fills you up, and keeps without losing its flavor. It works for lunch or dinner, and it’s not fussy when reheating. Tips and variations Tips: Use a good quality smoked sausage, not the very cheap or very fatty ones – the final taste depends a lot on the smoked meat. Don’t fry the paprika too much, it can become bitter. If you want a thicker sauce, leave the pot uncovered for the last 5-10 minutes. Always check the salt at the end, as smoked meats can be very salty sometimes. Substitutions: Instead of green onions, regular yellow onions work too. Smoked meat can be omitted if you only have sausages. Rosemary can be replaced with thyme or bay leaf. For a meatless version, use only potatoes, paprika, onion, and season with rosemary. Variations: For a richer flavor, add half a chopped red bell pepper at the beginning. You can also add a few peppercorns or bay leaves while boiling if you want a more classic flavor. Those who prefer spice can use spicy sausages or add a bit of hot pepper. Serving ideas: The stew is good both plain and with fresh bread or polenta. If needed, it works as a side dish with a simple salad of cabbage or pickled cucumbers. Frequently asked questions: 1. Can I use new potatoes? Yes, but they cook a little faster, so check after 20 minutes to avoid them falling apart. 2. Can I freeze the stew? Yes, but the texture of the potatoes will change slightly after thawing, becoming softer. For quick consumption, it’s fine. 3. How many potatoes should I use if I want it to be heartier? You can increase the amount to 700-800 g, reducing the meat slightly if needed. 4. What type of sausage is best? Fresh or semi-dry smoked sausages are the best. Very dry sausages can become too tough in the stew. 5. Can it be made without flour? Yes, but the sauce will be thinner, but still tasty. Nutritional values: One serving (out of 4) has approximately 500 calories. Protein: 18 g Fat: 28 g Carbohydrates: 45 g Values may vary depending on the sausages and how much fat the smoked meat has. Storage and reheating: It keeps in the refrigerator, in a covered container, for 2-3 days without issues. When reheating, add 1-2 tablespoons of water if the sauce has thickened too much. It can be reheated on low heat on the stove or in the microwave. The recipe remains one of the most practical options when you need something filling, quick, and with familiar taste. Change the herbs or type of sausage if you want a different nuance, but the base is always the same: potatoes, smoked meat, and a few spices.

Potato stew with smoked sausages and rosemary

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