Sausage, Potato and Cheddar Stew

My sister, Kathy, and her husband, Wayne, go to the Elberta Sausage Festival every spring and fall. Luckily for me, they pick up some delicious German sausage for me when they go.

While I typically poach the sausages in beer and finish them on the grill, this time I’m going with a recipe modified from the kitchen of my favorite Two Fat Ladies. Sausage and beer were made for each other and when you put in potatoes and cheese, you’ve nearly reached heaven.

I’m using German sausages here but you can use spicy Chorizo or Italian sausage or even Kielbasa. I took the sausage out of the casing as it can get too chewy. Just be gentle when browning it so it stays in large chunks.

Sausage, Potato and Cheddar Stew

2 lbs good quality sausages, cut into 2 inch lengths
2 tablespoons olive oil
2 medium onions, sliced
1/2 teaspoon salt
2 garlic cloves, chopped
1 bottle beer
1 14.5 can diced tomatoes
6 medium potatoes, quartered
8 oz sharp cheddar cheese, grated
1/2 teaspoon pepper

In a heavy Dutch oven, brown the sausages. Remove the sausages from the pot and set aside. Heat up the oil and then add the onions and a little salt and sauté for about ten minutes or they start to turn golden. Add the garlic and cook for a couple more minutes or until fragrant. Pour in the beer and tomatoes with their juices. Season with pepper. Add in the potatoes. Return the sausages to the pot and stir to combine. Bring the stew to a boil and drop the heat to keep it on a simmer. Cover and cook for about an hour. You are looking for the potatoes to be fork tender. Uncover and add the cheese a handful at a time, stirring well between each addition to mix and melt. Cook for about 10 additional minutes for all the flavors to come together.

Serve this with plenty of crusty bread to sop up all the juices.

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