Brunswick Stew With Smoked Sausage

by Rachel Schaffer

Who would ever think you could make brunswick stew with smoked sausage? In most typical southern recipes, it is made with pulled pork or chicken. We have an interesting recipe that will change the way you make brunswick stew forever. Usually recipes for brunswick stew vary from region to region. The common element is the tomato based broth. This recipe centers around the homemade bbq sauce. To addition of smoked sausage gives the stew a hearty smokiness. It combines perfectly with potatoes, tomatoes, lima beans and corn. This isn’t the brunswick stew your grandma used to make, this modern take will definitely have your dinner guests asking for seconds and thirds.

Ingredients:

  • 1 tablespoon vegetable oil or extra virgin olive oil
  • 1 yellow onion, finely chopped
  • ¾ cup Heinz ketchup
  • 4 cups water
  • 2 pounds boneless, skinless chicken thighs, trimmed (you can substitute cut up chicken breasts, but the thighs make the stew more juicy and flavorful).
  • 1 pound russet potatoes, peeled and cut into ½ inch chunks
  • 8 ounces Team Realtree mild smoked pork sausage, sliced into ¼ inch rounds
  • 6-8 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon garlic powder
  • Kosher salt and ground black pepper to taste
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup canned crushed tomatoes
  • ½ cup frozen lima beans
  • ½ cup frozen sweet corn

Directions:

  1. Heat vegetable oil or extra virgin olive oil in a dutch oven over medium heat. For those who aren’t sure what a dutch oven is, its a thick walled cooking pot with a tight fitting lid. Continue to heat over medium high heat until it is simmering. Add the yellow onion and cook until it has softened and turns translucent. This should be about 3 to 5 minutes. Next, add the Heinz ketchup and ¼ cup water. Stir these ingredients frequently for about 6 minutes. The sauce will begin to thicken and get darker in color.
  2. Add chicken thighs, smoked pork sausage, 6 tablespoons cider vinegar, 1 and ½ tablespoons Worcestershire sauce, mustard, garlic powder, 1 teaspoon salt, 1 teaspoon pepper, red pepper flakes and the remaining 3 and ¾ cups water. Bring all of these items to a boil. Once you have achieved a rolling boil, reduce the heat to low. Cover with a lid, and simmer until the potatoes are tender and the chicken is cooked though. Open the lid and stir frequently, replacing the lid when you are not stirring. This should be about 30 to 35 minutes.
  3. Transfer the chicken thighs to a plate and let cool for about 5 minutes. If some pieces of the cooked chicken break off during cooking it is ok. Shred the chicken using 2 forks like you would shred cooked pork shoulder. While the chicken is resting, stir in the tomatoes, lima beans and corn into the brunswick stew. Continue to simmer with these new added ingredients. Remove the cover and simmer for about 15 minutes. Stir in the shredded chicken and the remaining 1 and ½ teaspoons Worcestershire sauce. Cook until all ingredients are warm, about 2 minutes. Season with salt, pepper and the remaining vinegar to taste.

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