Smoked Sausage and Mushroom Stew

Serves 4


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


  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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