French Gourmet Pork Sausage and Vegetable Stew
Indulge in the rich, hearty flavors of this French Gourmet Pork Sausage and Vegetable Stew, a dish that perfectly blends rustic comfort with refined elegance. Packed with juicy pork sausages, vibrant vegetables like carrots, celery, zucchini, and potatoes, and simmered in a robust broth of chicken stock, white wine, and aromatic herbs, this stew is a celebration of French countryside cooking. The addition of garlic, tomato paste, and diced tomatoes creates a deeply savory base, while thyme, bay leaves, and parsley lend a fragrant finish. Perfect for a cozy family dinner or an impressive dinner party centerpiece, this one-pot meal is satisfying on its own or served with warm slices of crusty baguette for dipping. Ready in just over an hour, this stew is sure to become a favorite for those seeking an authentic taste of French cuisine.
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Recipe Information
Ingredients
- 4 links pork sausages
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 medium, sliced into rounds carrots
- 2 sliced celery stalks
- 3 medium, diced potatoes
- 1 medium, diced zucchini
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 4 cups chicken stock
- 0.5 cups dry white wine
- 1 teaspoon, dried thyme
- 2 bay leaves
- 2 tablespoons, chopped (plus extra for garnish) parsley
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) black pepper
- 1 loaf (optional, for serving) baguette or crusty bread
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat.
Add the pork sausages and cook until browned on all sides, about 5-7 minutes. Remove the sausages and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion, carrots, and celery until softened, about 5 minutes.
Add the garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom of the pot.
Add the diced tomatoes, chicken stock, thyme, bay leaves, and chopped parsley. Stir to combine.
Return the sausages to the pot and bring the stew to a gentle boil.
Reduce the heat to low, cover, and simmer for 20 minutes.
Add the diced potatoes and zucchini to the pot and continue simmering for another 20-25 minutes, or until the vegetables are tender.
Season the stew with salt and black pepper to taste.
Remove the bay leaves before serving.
Serve the stew hot, garnished with extra chopped parsley and accompanied by slices of baguette or crusty bread, if desired.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1897 mg | 82% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 11.3 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1431 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
