NOTES: I like to use a plain or country-style sausage. Any meat works, including wild meats like venison, elk, buffalo...
In a pinch you can use ground beef, or even ham.
If your sausage is very lean, use 1-2 T. olive oil.
If you need to stretch the meal for extra servings, this stew can be served over rice -- which is also a nice way to present leftovers.
This recipe is easily doubled, for a crowd. It holds and reheats well.