Smoked Sausage and Mushroom Stew

Serves 4

Ingredients:

1 pound smoked sausage, cut in -inch slices
1 pound assorted fresh mushrooms, (baby-bello, button, shiitake, etc.) cleaned, trimmed
and quartered
1 cup coarsely cut red onion
1 cup red bell pepper, cut in 1-inch chunks
1 teaspoon chopped fresh garlic
1 teaspoon dried thyme
teaspoon salt
teaspoon freshly ground black pepper
cup beer
1 tablespoon cornstarch
Cooked fettuccine or wide egg noodles

Directions:

  1. Place sausage slices, all vegetables, seasonings and beer in slow cooker. Stir well to mix all ingredients. 
  2. Cover and cook on LOW for 8 to 9 hours, or cook on HIGH for 4 to 5 hours. 
  3. To thicken liquid, turn setting to HIGH. In a small cup, mix cornstarch with 2 tablespoons cold water, blending well. Add cornstarch to sausage mixture, stirring well. 
  4. Cook for about 8 minutes liquid will be slightly thickened. 
  5. Serve over in a shallow bowl with cooked fettuccine or wide egg noodles. 
National Hot Dog & Sausage Council
    
    

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