Applewood Smoked Sausage Stew with Roasted Potatoes


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Applewood Smoked Sausage Stew with Roasted Potatoes recipe by Barefeet In The Kitchen

Applewood smoked sausage, roasted potatoes and tender vegetables created a unique stew that was richly flavorful and hearty. I really enjoyed the roasted potatoes in this meal. They remained slightly fluffy on the inside and it was a delicious contrast of textures.

This was a very fast meal to put together; easily on the table in less than 30 minutes. I started the onions and sausage in the pot and then chopped the carrots and celery while they were cooking.

Just a note about the red pepper flakes. Use the smaller amount initially, as it will enhance the stew and add a depth of flavor while not adding much heat. Adjust as desired for your own taste.

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I preferred the lesser amount of heat, while my husband and oldest son very much enjoyed it with the additional pepper.

Applewood Smoked Sausage Stew with Roasted Potatoes recipe by Barefeet In The Kitchen

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Applewood Smoked Sausage Stew with Roasted Potatoes

Servings: 6 -8 servings


  • 1 medium size onion chopped small, about 1 cup
  • 14 ounces applewood smoked sausage sliced as thinly as possible
  • 5-6 medium size carrots sliced very thin, about 2 cups
  • 3 stalks celery sliced thin, about 1 cup
  • 5-6 cups chicken broth
  • 4 cups roasted red potatoes chopped into 1/2" pieces *
  • 1 teaspoon kosher salt adjust to taste depending on broth used
  • ¼ - 3/4 teaspoon red pepper flakes
  • * If you don't have potatoes already roasted feel free to use raw potatoes. Simply add them with the carrots and simmer until both are tender.


  • In a dutch oven or soup pot, saute the sausage and onions over medium heat. Stirring occasionally, cook them about 5 minutes, until the onions begin to soften. Add the celery, carrots, chicken broth, salt and red pepper flakes. Bring to a boil and then reduce to a simmer for about 10-15 minutes, until the carrots are tender. Taste the broth and adjust the seasonings as desired. Add the potatoes and simmer another 3-4 minutes, until they are warm. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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