Big Ole Bill's Sausage Stew

Bill Heleine


You can freeze leftovers in tupperware.


☆☆☆☆☆ 0 votes

1 Hr
8 Hr


  • 3 lb
    kielbasa or smoked sausage
  • 1 Tbsp
    butter for frying meat and veggies
  • 1 large
    onion cut into strips
  • 3 stalk(s)
    celery diced
  • 5-6
    carrots sliced
  • 4-5
    potatoes peeled and cut into bite sized chunks
  • 5-6 c
    cabbage roughly chopped
  • 2 c
    chicken stock
  • 1 Tbsp
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    white pepper
  • 1 Tbsp
  • 2 tsp
    garlic powder
  • 1 Tbsp
  • 1 can(s)
    15 oz italian style diced tomatoes
  • 1 can(s)
    6 oz tomato paste
  • 2 can(s)
    16 oz northern white beans
  • 1 can(s)
    8 oz mushrooms sliced

How to Make Big Ole Bill's Sausage Stew


  1. In 7 quart Dutch oven on stove top, fry kielbasa in batches in a half tablespoon of butter. Remove and set aside.
  2. Fry veggies (except potatoes) in 1/2 tablespoon butter for 3 minutes. Add all remaining ingredients including kielbasa, potatoes and juice from canned veggies.
  3. Stir cover and place in 200 degree oven for 6 to 8 hours until potatoes are tender.
  4. Remove from oven and place on stovetop. You can add sugar to taste and cornstarch to thicken sauce if you choose. Serve with crusty bread.

Printable Recipe Card

About Big Ole Bill's Sausage Stew

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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