This past weekend I wanted some warm comfort food for the cold weather that was setting into the Bay Area, so I chose to make a sausage stew – but not one I have made before. This time we made a leek, mushroom, sausage, potato, and Brussels sprout stew. Yeah, I know I need a shorter name – but for now I will go with leek, mushroom, sausage stew, with fun additives.

Leek, mushroom, sausage stew Recipe:

1. 2 ounces of oil
2. Two onions diced
3. Two leeks sliced thick
4. 32 ounces of Portobello mushrooms sliced thick
5. 8 red potatoes cubed large
6. 6 smashed garlic cloves
7. 8 basil leaves diced well
8. Salt and pepper to taste
9. Two to three pounds of sausage sliced into half-inch cubes
10. Two pounds of Brussels sprouts

In a large Dutch oven heat the oil till it starts to shimmer and then add in the diced onions and leeks and saute them until browned. Lower to a simmer and add in the Portobello mushrooms and sweat them till they release their liquid. Then throw in the potatoes and coat them with the onions, leeks, and mushrooms and let braise until the potatoes are halfway softened. At this point the pot should be a quarter filled with vegetable liquid. Throw in all the spices and herb along with salt and pepper. Then throw in the sausage and let it them cook for half an hour. Finally, throw the Brussels sprouts into the pot and let them cook for 15 or so minutes, or until they soften – but not to the point where they become too soft – it is a fine line.

I totally understand that some find Brussels sprouts to be as evil as I find Cilantro (though to me Cilantro is the devil’s spawn). So, if you do not like Brussels sprouts – replace them with Okra or Cubed Squash. For a starch we used quinoa and paired it with a fresh green salad.