Buffalo Sausage Stew

Apparently I lack a few mirror neurons. Sports? Yawn. Game fever is something utterly, totally beyond me. I dare you to make me comprehend football. Go ahead. Try. Many have tread that tortuous path and failed, My Friend. The visual confusion on the playing field is one aspect of the problem (I have sensory issues, Dude). But what you don't know? Is that deep down inside my private tiny girl heart- my neurons don't CARE. They really don't. And I know you think that if only I let you explain The Game to me I would finally, ecstatically Get It! and paint my face red and blue, but. It's never going to happen. It's a non-conforming neuron issue.

The Patriots? Are they the soccer team Mel Gibson coaches? Excuse me while I alphabetize my spice rack.



Buffalo Sausage Stew

This is a robust and rowdy recipe perfect for a crowd to slurp during half time or whatever time you happen to crave something hot, slightly spicy, and just plain winter day delicious. And there's not a bean in sight. Not one.

Virgin olive oil, as needed
6 cloves fresh garlic, chopped
1 large onion, sliced thin
4 medium carrots, chopped
4 cups thinly shredded green cabbage
4 medium Yukon Gold potatoes, peeled, diced
Sea salt and freshly ground pepper, to taste
2 14-oz cans fire roasted tomatoes- diced or crushed as you prefer
1/4 cup balsamic vinegar
1 teaspoon rubbed sage
1 teaspoon each of: dried basil and parsley
Hot red pepper flakes, shake to taste
5-6 cups organic beef broth, as needed
A dash or two of Worcestershire sauce, to taste, if desired [may omit]
8 to 10 spicy or mild buffalo sausages, sliced


Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker and turn it on to High. When the oil is warm add the chopped garlic and onion; stir to coat. Add the carrots, cabbage and potatoes. Season with sea salt and pepper.

Add the canned tomatoes, balsamic vinegar, sage, basil, parsley, and hot red pepper flakes, to taste. Pour in enough broth to generously cover the veggies. (If you like more of a brothy soup add more broth; a thicker stew, add less.)

Add a dash or two of Worcestershire sauce.

Cover and cook on high for 4 to 5 hours, until the potatoes and carrots are fork-tender and the cabbage is melty soft. Add the sliced sausages. If you need to add more liquid, add some extra broth. Cover and heat through for another twenty to thirty minutes.

Taste test for seasoning adjustments. Add a pinch of brown sugar to balance the heat or tartness, if you need to. Add more salt if you need it.

Serves 8.

This recipe is gluten-free, bean-free, soy-free, dairy-free, nut-free and corn-free.

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