Updated 02/17/2012 05:00 AM
Recipe: Fresh Poultry Sausage with an Onion, Tomato and Rosemary Stew
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6-8 links fresh poultry sausage (see hints below)
olive oil for browning sausage and cooking onions
2 cups sliced onion
2 Tbs minced garlic
1 generous Tbs finely chopped fresh rosemary (see hints below)
2 15-ounce cans stewed tomatoes
sliced toasted country bread as needed
grated parmesan cheese for garnish
Get started by using a wide, deep, heavy bottomed pan to brown the sausage all around in a little olive oil.
The sausage doesn't need to be cooked all the way through at this point and you'll want to take it out of the pan. Add a little more oil to the pan and add about 2 cups of sliced onion and cook that to soften.
And then, at that point, add a couple Tbs of finely minced garlic and a generous Tbs of finely chopped fresh rosemary and let that cook along for a minute. Then add two 15-ounce cans of stewed tomatoes and bring it up to a simmer.
Let that simmer along for 5 minutes or so to let the flavors come together and then tuck the sausages back down into the stew. Turn the heat down a little bit, and put a lid on top to help the sausages finish cooking through.
At some point you can saute some sliced bread in olive oil on the stove top or toast it underneath the oven broiler or use the regular toaster.
Place the toasted bread into a large shallow bowl and top it with a couple of sausages and some of the stew, and finish with grated parmesan cheese.
Substitute Italian pork sausage, or precooked chicken sausage.
Substitute 1 tsp chopped dried rosemary, but add it to the pan when you first start cooking the onions.