recipe by Lori Ross
This is a unique and filling way to make great use of leftover sausages after a cook out.
4 lbs. mixed cooked sausages (Italian Mild, Italian hot, chorizo, kielbasa, bratwurt or knackwurst)
3 tbsp olive oil
6 cloves garlic chopped
2 tsp ground cumin
1 ½ tsp dried oregano
3 cups diced canned tomatoes, undrained
1 cup red wine
1 cup roasted red peppers, chopped
1 cup Spanish olives (pitted)
In a large soup or stockpot, heat olive oil and add onions, cooking about 15 minutes on medium until softened. Add garlic, cumin, oregano and cook for 1-2 minutes more then add tomatoes, wine, peppers and olives. Simmer 10-15 minutes. Slice sausages into rounds and return to poT. Simmer uncovered another 15 minutes. Serve as is over mash potatoes, rice, polenta or with a rustic bread, or, if you wish, make the delicious crumb topping below.
Preheat oven to 350 degrees. Place stew in a large casserole dish. Mix a topping of ½ cup each crumbled feta or other blue cheese, chopped parsley and 2 cups breadcrumbs. Sprinkle mixture on top of stew. Bake until casserole is bubbling and crumbs topping is crusty and light brown, about 25-30 minutes.