New This Month

Savory Fall Stew with Sausage

Warm up a chilly evening with this hearty dish.

  • Servings: 4

Photography: ANN STRATTON

Source: Martha Stewart Living, October 2007


  • 2 tablespoons olive oil
  • 12 ounces hot Italian sausage, cut into small chunks
  • 12 cipollini or pearl onions, peeled
  • 1 1/2 cups canned crushed tomatoes
  • 3 cups homemade chicken stock or low-sodium canned chicken broth, skimmed of fat
  • 1 handful of herbs, such as rosemary, thyme, or oregano
  • 1 large (2 pounds) butternut squash, peeled, seeded, cut into 1-inch chunks
  • 3 carrots, cut into 1/2-inch pieces
  • 3 parsnips, cut into 2-inch-long sticks
  • 1 fennel bulb, halved, cored, cut into 1/4-inch-thick slices
  • 12 brussels sprouts, trimmed, cut in half
  • Kosher salt and freshly ground black pepper


  1. Heat the oil in a saucepan over medium heat. Cook sausage, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with a slotted spoon, and set aside.

  2. Pour off all but 2 tablespoons of the rendered fat, and discard. Raise heat to medium high, and add the onions; cook, stirring, until golden, about 8 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until the liquid starts to thicken, about 20 minutes. Add the sausage, squash, carrots, parsnips, and fennel; cover, and simmer until the vegetables are tender, about 10 minutes. Add brussels sprouts; cook, covered, about 5 minutes more. Uncover; cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper; serve hot.

Cook's Notes

To make peeling the onions easier, soak in warm water for 30 minutes to wrinkle the skins.

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