Sunday, April 27, 2014

BOM-Ass Summer Sausage Stew

This is the worst name I could possibly think of for this creation, but also the only name I could think of. Instead of calling it Broccoli Onion Mushroom-Ass Summer Sausage Stew, I decided to shorten it. Catchy, hmm? It's super easy to make and really satisfying. For some reason I really love the broccoli-onion-mushroom combo. I don't have amounts listed here because I just cut up as much as will fit in my pot and then cook it. I use roughly equal amounts of each vegetable, and as much meat as I feel I need. It's not really a light-weight or space-saving meal, but it's perfect for shorter trips. It may seem strange to use so much water, but it does a nice job of making sure the veggies don't burn, and as a bonus, it mixes with the coconut oil and makes a delicious, nourishing broth. I used to try to sauté things more, but that's pretty tough to manage on a fire or a Whisperlite. So now I just throw it all together and it always turns out perfect!

Grass-fed Summer Sausage
Coconut Oil
Sea salt

Chop the vegetables and summer sausage and throw them in your pot. The smaller you chop them, the more you can fit in the pot, which is nice because it cooks down. Add as much coconut oil as you want, then enough water to come about 1/4 to 1/3 of the way up the pot (with everything already in it). Bring it to a boil and let it cook with a lid on, stirring every once in a while. You may need to add more water if the pot starts to go dry. When everything is cooked to your liking, remove from the heat and salt liberally. It doesn't take too long to get the veggies soft and cooked-through.

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