Chicken Sausage Stew with Veggies
Recipe type: Appetizer
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Pre-cooked chicken sausage – 8
  • Carrot – 2, small
  • Potato – 1, large
  • Onion – 1, large
  • Green bell pepper – 1, small
  • Red bell pepper – 1 small
  • Garlic – 6 to 8 cloves
  • Italian seasoning – 1 tbsp
  • Chilli flakes – 1 tsp
  • Vegetable oil – 3 to 4 tbsp
  • Salt and pepper to taste
  • Vegetable or chicken stock or water as required (approximately about 6 to 8 cups)
  1. Chopping is the primary prep of this recipe. Let's start.
  2. Thinly slice the onion.
  3. Peel and cut the carrots in roundels of about ½ a centimeter thick.
  4. Peel and cut the potato into 2 cm cubes.
  5. Peel and mince the garlic cloves.
  6. Cut the bell peppers into 1 inch pieces.
  7. Heat a tablespoon of oil in a frying pan. Fry the sausages in the hot oil until cooked. Take them out and put on an absorbent kitchen towel. Once the sausages are cool enough to handle, cut them into 1 inch pieces.
  8. Heat the remaining oil in a deep stock pot. Add sliced onion and minced garlic and sauté for couple of minutes. Add potato cubes and carrot roundels and cook them for 8 to 10 minutes until ¾ cooked.
  9. Next add the bell peppers and sauté for 5 more minutes. Add Italian seasoning and chilli flakes.
  10. Pour the stock or water making sure all veggies are well inside the liquid. Season with salt and pepper.
  11. Cover and simmer for 10 to 15 minutes until all the veggies are cooked through and the stew has thickened a bit. Check and adjust the seasoning if needed.
  12. Now uncover and add the sausages and bring the stew to boil until you get your desired consistency.
  13. Serve the chicken sausage stew hot with some crusty bread and enjoy!
Recipe by Flavor Quotient at