Loukaniko Stew
Dive into the hearty and rustic flavors of Loukaniko Stew, a rich Mediterranean-inspired dish that highlights the smoky, citrusy notes of traditional Greek Loukaniko sausage. Tender chunks of potato, sweet carrots, and aromatic celery simmer alongside crushed tomatoes, white wine, and fresh herbs like rosemary and thyme, creating a deeply flavorful broth that warms from the inside out. This one-pot wonder is perfect for cozy dinners and can be served with crusty bread or rice to soak up every last drop of its savory goodness. Ready in just over an hour, this comforting stew is both a feast for the senses and a convenient option for your weeknight rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams loukaniko sausage
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 2 medium, peeled and sliced carrots
- 2 sliced celery stalks
- 3 medium, peeled and diced potatoes
- 400 grams crushed tomatoes
- 750 milliliters chicken or vegetable stock
- 125 milliliters dry white wine
- 1 teaspoon, chopped fresh rosemary
- 1 teaspoon, chopped fresh thyme
- 1 piece bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, chopped (for garnish) parsley
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Slice the loukaniko sausage into bite-sized pieces and add to the pot. Cook until browned on all sides, about 5-7 minutes. Remove the sausage and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
Stir in the sliced carrots and celery, cooking for another 4-5 minutes.
Add the diced potatoes to the pot and cook for an additional 2 minutes, stirring occasionally.
Pour in the dry white wine to deglaze the pot. Scrape any browned bits from the bottom and allow the wine to reduce by half, about 2-3 minutes.
Stir in the crushed tomatoes, chicken or vegetable stock, fresh rosemary, fresh thyme, and the bay leaf. Return the browned sausage to the pot.
Season with salt and black pepper to taste. Bring the stew to a gentle boil, then reduce the heat to low and cover the pot.
Simmer the stew for 35-40 minutes, stirring occasionally, until the potatoes are tender and the flavors have melded together.
Remove the bay leaf before serving. Taste and adjust seasoning if needed.
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or a side of rice, if desired.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 9668 mg | 420% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 42.8 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 7274 mg | 155% | |
*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.
