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    You are in: Home / Recipes / Spicy New York Italian Sausage Stew Recipe
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    Spicy New York Italian Sausage Stew

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    • on October 26, 2005

      A marathon of chopping! Using all the freshest veggies, it took me quite a while to get this started. Best for a weekend when you have some time, for sure. I tried to follow the recipe as posted, but became confused as to when to add what veggies, and when to use half of what. I am not a professional cook, but I don't quite understand what the step with the roux was for, since it all (the cooked flour and oil) got washed off the veggies after I added the two quarts of chicken broth. Additionally, I would have added the veggies in steps to the cooked broth, starting with the ones that take the longest to cook. You may want to use milder sausage than I did with this, as it seemed to retain all of the hot spice of the sausage (and then some!) Also, there was a step in there that I needed to transfer what I was doing to a larger pot, since my largest skillet (and I mean LARGE skillet) could not possibly hold everything that was going into this stew. I had to complete the recipe in the largest pot I have, which almost was not big enough!! Overall, a great meal for a chilly winter night, served with really crusty bread for dunking, made a very filling meal. Enough for the neighbors!

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    Nutritional Facts for Spicy New York Italian Sausage Stew

    Serving Size: 1 (766 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1095.0
    Calories from Fat 561
    Total Fat 62.4 g
    Saturated Fat 16.7 g
    Cholesterol 86.2 mg
    Sodium 3004.5 mg
    Total Carbohydrate 89.8 g
    Dietary Fiber 12.4 g
    Sugars 14.5 g
    Protein 44.2 g

    The following items or measurements are not included:

    sage leaves


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