The recipe was ok, but I had to adjust it at the end to improve things. The 1/4 cup of balsamic vinegar that the recipe calls for is far too much and gave it strong sour overtones. I had to add some brown sugar to temper it. I couldn't find the fire roasted tomatoes, so I just used regular canned tomatoes in an Italian seasoning - that could have affected the intended taste. I didn't have buffalo sausage, but I did have ground buffalo and had just taken a sausage making class, so I had an idea of how to season it. The flavours in the dish didn't seem to compliment each other - the acidity of the vinegar bit into the potatoes and affected the broth. I don't think that I would make this one again.
Slow Cooker Stew Recipe with Buffalo Sausage
This is a robust and rowdy recipe perfect for a crowd to slurp during half time or whatever time you happen to crave something hot, slightly spicy, and just plain winter day delicious. And there's not a bean in sight. Not one.
Need it meat-free? That's easy, Babycakes. Just use vegan sausage. Or beans. Boom. Team Vegan.
Need it meat-free? That's easy, Babycakes. Just use vegan sausage. Or beans. Boom. Team Vegan.
6 cloves fresh garlic, chopped
1 large onion, sliced thin
4 medium carrots, chopped
4 cups thinly shredded green cabbage
4 medium Yukon Gold potatoes, peeled, diced
Sea salt and freshly ground pepper, to taste
2 14-oz cans Muir Glen fire roasted tomatoes
- diced or crushed as you prefer1/4 cup balsamic vinegar
1 teaspoon rubbed sage
1 teaspoon each of: dried basil and parsley
Hot red pepper flakes, shake to taste
5-6 cups organic broth, as needed
8 organic free-range buffalo sausages, sliced
Drizzle some extra virgin olive oil into the bottom of a Crock Pot 
or slow cooker and turn it on to High. When the oil is warm add the chopped garlic and onion; stir to coat. Add the carrots, cabbage and potatoes. Season with sea salt and pepper.
Add the canned tomatoes, balsamic vinegar, sage, basil, parsley, and hot red pepper flakes, to taste. Pour in enough broth to generously cover the veggies. (If you like more of a brothy stew add more broth; a thicker stew, add less.)
or slow cooker and turn it on to High. When the oil is warm add the chopped garlic and onion; stir to coat. Add the carrots, cabbage and potatoes. Season with sea salt and pepper.Add the canned tomatoes, balsamic vinegar, sage, basil, parsley, and hot red pepper flakes, to taste. Pour in enough broth to generously cover the veggies. (If you like more of a brothy stew add more broth; a thicker stew, add less.)
Cover and cook on high for 4 to 5 hours, until the potatoes and carrots are fork-tender and the cabbage is melty soft.
Add the sliced sausages to warm through (they usually are cooked; if the sausages you use are not cooked, add them in at the beginning). If you need to add more liquid, add some extra broth. Cover and heat through for another twenty to thirty minutes till heated through.
Add the sliced sausages to warm through (they usually are cooked; if the sausages you use are not cooked, add them in at the beginning). If you need to add more liquid, add some extra broth. Cover and heat through for another twenty to thirty minutes till heated through.
Taste test for seasoning adjustments. Add a pinch of brown sugar to balance the heat or tartness, if you need to. Add more salt and ground pepper, if you need it.
Serves 8.
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