Bratatouille Stew Is Sausage on Sausage on Delicious Sausage
If Ratatouille were a quaint French rat, then Bratatouille would be his portly German ferret friend. I'm not sure this analogy is working, but basically what I'm trying to say is bratatouille is ratatouille with sausages instead of squash.
This succulent sausage stew is heartier and more flavorful than the all-veggie kind, and is packed with protein -- six kinds of it to be exact.
Total Time: 1 hour
Yield: About 8 cups
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon fresh thyme leaves
- 8 ounces loose sweet Italian sausage (2 links uncased)
- 6 ounces loose chorizo
- 6 ounces kielbasa, diced
- 3 hotdogs (about 4 ounces), sliced into ½-inch rounds
- 2 cooked bratwursts (about 6 ounces), diced
- 2 andouille sausages, diced
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon red wine vinegar
- 1 tablespoon thinly sliced fresh basil leaves
- Freshly ground black pepper to taste
- Set a large Dutch oven over medium heat and add the olive oil. Once hot, add onions and garlic; cook, stirring occasionally, until onions are soft and lightly caramelized, about 5 to 7 minutes. Add peppers, chili powder, cumin, and thyme; continue to cook for 5 minutes.
- Transfer mixture to a bowl and return Dutch oven to the stove over medium-high heat. Add Italian sausage and chorizo; cook, breaking meat into small pieces with a wooden spoon, until browned. Add kielbasa, hot dogs, bratwursts, and andouille; cook, stirring occasionally, until all sausages are warmed through, about 15 minutes.
- Drain excess grease from the pot and add tomatoes; bring to a simmer. Stir in vinegar and basil. Season with salt and pepper to taste; cook for a final 5 minutes.