This is a super simple, but hearty and healthy meal. Fresh venison sausage tastes amazing in this spicy stew.
Time: 40 min • Prep Time: 10 min • Cook Time: 30 min
Serving Size: Makes about 9 one-cup servings
3/4 pound (12 oz.) hot Italian venison sausage (or your favorite type of hot italian sausage), cut into 1/2-inch-thick slices
1 medium green pepper, chopped (about 1 cup)
1 stalk of celery, sliced
2 tablespoons of flour
1 can (14 oz.) reduced sodium beef broth
2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained
2 cans (15-1/2 oz. each) kidney beans, drained, rinsed
Cook up the sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently, then drain.
Add flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.
Serve it with saltine crackers
To make your own fresh, hot-italian venison sausage (or other sausage flavors) check out the fresh sausage seasoning kits offered by LEM.
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