This Polish sausage stew only needs a basket of warm bread on the side to complete a nourishing meal.
1 pound Kielbasa sausage, cut into 1 ¼ inch chunks
8 small white onions peeled
1 teaspoon dried majoram or thyme leaves, crumbled
8 small red potatoes, quartered
1 bay leaf
4 medium-size carrots cut into ½ inch thick slices
1 teaspoon cornstarch
Salt and ground black pepper to taste
1 cup frozen green peas or frozen cut green beans
Any 5-quart Dutch oven or kettle, Coke sausage pieces over moderate heat until they are browned on all sides, turning them frequently. Line up late with paper towels; use a slotted spoon, transfer the sausage to the plate and set them aside
Add onions carrots and potatoes to the remaining drippings in the Dutch oven; Cook stirring occasionally, until the vegetables are lightly browned, about 10 minutes.
Return the sausage to the Dutch oven; add majoram, bay leaf and all but 1 tablespoon of water. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and cook until the potatoes and carrots are tender, about 20 minutes. Meanwhile, in a cup, mix 1 tablespoon water and corn starch until smooth.
Stir the cornstarch mixture and frozen peas into the sausage mixture. Increase the heat to high and bring the stew to a boil, stirring constantly. Continue cooking for five more minutes or until the pizza tender. Remove the bay leaf.
Cuisine Writer
