Balkan Sausage Stew

Balkan Sausage Stew

Fall’s light is one of amber glow, somewhere between the eye-wincing harshness of summer and the wind-braced gray of winter.

Fall’s food, in turn, lies somewhere between the garden-bright salads of summer and the braised-brown meats of winter.

With modern supermarkets bearing strawberries in January and June and cranberries in relationships with May and December, we too easily forget that food comes in seasons, that seasons come with food.

But fall, fall knows.

Fall knows it’s the open stretch between the dog days of summer and the sundogs of winter skies. Fall remembers summer sweat even as it girds for winter chill. Lustily, fall celebrates with the last of the tomatoes and the first of the apples, the last of the grill and the first of the gratins.

Fall, fall knows its place, its glorious amber-lit place. And so does fall’s food, on plates, and in our hearts.

ALANNA's TIPS Like most stews, Balkan Sausage Stew’s flavors meld when the stew is cooked one day and served the next. But it is also good the first day when the potatoes and zucchini are still distinct and firm and fresh. Bulk up the volume with little calorie consequence by adding extra onion, pepper and tomato.
Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. What appeals when the weather turns cool? Share a favorite fall stew via e-mail.


Rustic rib-sticking fall fare
Hands-on time: 25 minutes
Time to table: 60 minutes
Makes 7 cups
  • 2 slices bacon, chopped (or 1 tablespoon bacon grease)
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 teaspoon dried marjoram (or thyme or sage)
  • 1 teaspoon caraway seed
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 15 ounces canned diced tomatoes
  • 2 cups hot water
  • 8 ounces summer sausage, skin removed, diced small
  • 2 medium potatoes, skins on, diced
  • 1 pound zucchini, diced
  • Sour cream

In a Dutch oven, start bacon on medium high. Add onions and peppers as prepped, then spices; cook til onions begin to brown. Stir in tomatoes and water, bring to a boil. Add summer sausage and potatoes, return to a boil. Reduce heat to maintain a slow simmer, cover and cook for 10-15 minutes. Add zucchini and cook until tender, about 10 minutes or longer if you like. Remove bay leaf. Serve in bowls with dollops of sour cream on top and chunks of bread to dip.

NUTRITION ESTIMATE Per Cup including 1 tablespoon sour cream: 291 Cal (62% from Fat); 21g Tot Fat; 7g Sat Fat; 18g Carb; 4g Fiber; 1387mg Sodium; 43mg Cholesterol; Weight Watchers 6 points

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I love sausage dishes, but this is the first I've seen calling for summer sausage. I'll put it on my list.

I also love sausage and this looks perfect for Autumn meals!

Summer Sausages included wth both Holiday gift baskets. Not too fond of them cold, so came to the internet to search for recipes. This sounds great. Will prepare soon.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna