Sausage, Peppers & Onions Stoup (and a vocab lesson)
Brrr….it is frigid in New York City!
Here is a great stoup recipe to keep warm on a cold night.Â Rachael Ray uses the word stoup to refer to a dish that is heartier than a soup but not quite a stew.Â As is the case with all of her recipes, a stoup typically comes together in 30 minutes.
I love sausage and peppers!Â And, this recipe allowed me to enjoy the delicious taste of slow cooked sausage and peppers without all the work.Â The dish came together, with minimal chopping, in about 20 minutes.
Of course, since I love a little heat, I used hot Italian sausage.Â But, I am sure it would be tasty with sweet or mild sausage.Â The store didn’t have bulk sausage so I just bought links and removed the casings.Â I opted for crushed tomatoes over diced.Â And, I used three large peppers.Â Four peppers might have been too much.
YUM-O!Â Make sure to have some crusty bread for dipping!
As an aside, do you know the actual definition of stoup?
1 a : a beverage container (as a glass or tankard)
b : flagon
2: a basin for holy water at the entrance of a church
3. Scots A bucket or pail.
Sausage, Peppers & Onions Stoup
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds hot or sweet bulk Italian sausage
- 4 cloves garlic, finely chopped
- 3 to 4 cubanelle peppers, seeded and thinly sliced
- 2 medium-large onions, thinly sliced
- 2 tablespoons balsamic vinegar
- 2 cups chicken stock
- 2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
- 1/4 cup finely chopped parsley leaves
- 1/2 cup basil leaves, torn
- 1 cup shredded Parmigiano-Reggiano
Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top