Sausage and Potato Stew With Saffron

Recipe by FlemishMinx
READY IN: 45mins


  • 6
    ounces spicy sausage, casings removed
  • 2
    teaspoons olive oil
  • 1
    cup onion, chopped
  • 1
    garlic clove, finely minced
  • 2
    cups potatoes, peeled and diced
  • 2
    cups chicken stock
  • 14
    teaspoon saffron thread
  • 12
    cup frozen peas, thawed
  • salt and pepper, to taste


  • Crumble sausage and fry over medium heat in a large saucepan or small stock pot until no longer pink; remove with a slotted spoon to paper towel to drain.
  • Add olive oil to the pan and saute the onion for 2-3 minutes, until it begins to soften.
  • Add the garlic and cook for 1 minute more.
  • Add the potato cubes and cook, stirring, for about 4 minutes and they begin to color a bit.
  • Add stock and saffron; bring to a boil.
  • Reduce heat and simmer until the potatoes are tender, about 10-15 minutes.
  • Return sausage to stew and add the peas as well; season with salt and pepper if desired.
  • Simmer just until the peas are warmed through, then serve immediately.