Sausage and vegetable stew, that’s how I start my season of autumn dishes… not that it’s cold, but with the resumption of all activities, my body requires more energy than fresh summer salads provide. So let’s start with a rich and flavorful dish, very easy to prepare, which is always nice, and also quite fast. In the recipe, as vegetables, I used potatoes and Swiss chard, but you can also use torzelle, black cabbage, borage, and all those delicious vegetables we usually use for soups. Naturally, for any advice, write me. But now let’s prepare our stew together.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.3 lbs sausages
- 2 cloves garlic
- to taste chili pepper
- 4 potato (large)
- 1 bunch Swiss chard
- 2.8 oz pecorino romano (or parmesan)
- to taste extra virgin olive oil
Tools
- 1 Non-stick frying pan
- 1 Wooden spoon
- 1 Cutting board
- 1 Kitchen knife
Steps
The first thing to do is remove the casing from the sausages and cut them into pieces.
Continue by sautéing the sausage in a large non-stick pan along with the garlic, oil, and chili pepper for about 5 minutes.
Meanwhile, clean and cut the potatoes into small pieces, add them to the sausages and pour in 2 glasses of water, continue cooking for about 8 minutes.
While the sausages and potatoes are cooking, take care of the chard that you previously washed, remove the stalks and cut it into strips.
Add the chard to the pan, cover, and continue cooking for about 10 minutes, if necessary add a bit more water; it’s a stew, it shouldn’t dry out.
At this point, our sausage and vegetable stew is ready, turn off the pot, add the grated cheese, mix well, and enjoy!
Note: In this recipe, I did not add salt as the saltiness is provided by the pecorino cheese. If you use a different cheese, check the saltiness and adjust if necessary.
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