Stewed Chaurice

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions
2		Bay leaves - crushed
2 tablespoons	30ml	Garlic
1 cup	146g / 5.1oz	Chopped green bell peppers
1/2 lb	227g / 8oz	Baby carrots - peeled
1/2 lb	227g / 8oz	New potatoes - quartered
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Dry red wine
3 cups	711ml	Veal stock or any dark stock
2 lbs	908g / 32oz	Fresh Chaurice Sausage patties - see * Note
1 tablespoon	15ml	Chopped parsley
1		Loaf of crusty Portuguese bread

Recipe Instructions

* Note: See the "Chaurice Sausage" recipe which is included in this collection.

In a braising pan, over medium heat, add the oil. When the oil is hot add the onions and crushed bay leaves. Fry the onions in the oil until golden about 3 to 4 minutes. Season the onions with salt and pepper. Stir in the garlic, peppers, and carrots. Continue to saute for 2 minutes. Add the potatoes. Season with salt and pepper. Stir in the stock. Place the patties of sausage in the center of the vegetables. Add the red wine. The stock should come up to 2/3 of the way up the sausage. So, add the stock slowly. Save the reserved stock to add during braising. Bring the liquid to a boil and reduce to a simmer. Simmer the sausage for about 1 to 1 1/2 hours, or until the vegetables are tender and the sauce has a gravy like consistency. Add the remaining stock about every 30 minutes. Ladle the stew into bowls and serve with crusty bread. Garnish with parsley.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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