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There’s more than wheat growing in Saskatchewan! Potatoes and corn are the top two vegetable crops grown in the province, valued for their nutrition and popularity with many different cultures. Locally grown vegetables and fresh Canadian pork sausage make a hearty stew that freezes well and will keep you warm through the coldest of winters.
Ingredients [ For 6 to 8 people ] [ Preparation time : 25 minute – Cooking time : 35 minutes ]
- 1 lb (500 g) fresh Canadian pork sausage
- 1 tsp (5 mL) canola oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 celery stalk, diced
- 1 small green pepper, chopped
- 1/4 cup (50 mL) all-purpose flour
- 2 large potatoes, peeled and diced
- 1 large carrot, diced
- 12 fl oz can (341 mL) kernel corn, undrained
- 4 cups (1 L) reduced-sodium beef broth
- 19 fl oz can (540 mL) diced tomatoes
- 2 bay leaves
- 1 tsp (5 mL) thyme
- Salt and pepper
- Parsley (optional)
- In a large heavy skillet, sauté pork sausage over medium heat until browned and cooked through.
- Remove from pan and drain; slice thinly and keep warm.
- Heat oil in a large saucepan or Dutch oven (large enough to hold about 14 cups/4 L).
- Add onion, garlic, celery and green pepper; stir and cook until vegetables are softened. Stir in flour.
- Add potatoes, carrots, corn and liquid, broth, tomatoes, 1 cup (250 mL) water, bay leaves, and thyme; bring to a boil, then reduce heat.
- Add cooked sausage and cover, simmering until vegetables are tender.
- Remove bay leaves and season with salt and pepper to taste.
- Remove bay leaves and top with fresh chopped parsley if desired.
- Serve with crusty rolls or bread.
Per serving (1/8 of recipe):
about 295 calories,
15 g total fat
(5 g saturated),
15 g protein,
27 g carbohydrate
(3 g fiber),
700 mg sodium
Enjoy it !!