Recipe - Stewed Chaurice

3 tablespoon Olive oil
2 cup Chopped onions
2 Bay leaves; crushed
2 tablespoon Garlic
1 cup Chopped green bell peppers
One half pound Baby carrots; peeled
One half pound New potatoes; quartered
Salt; to taste
Freshlyground black pepper;
to taste
1 cup Dry red wine
3 cup Veal stock or any dark stock
2 pound Fresh Chaurice Sausage
patties; see * Note
1 tablespoon Chopped parsley
1 Loaf of crusty Portuguese
bread

* Note: See the "Chaurice Sausage" recipe which is included in this
collection.

In a braising pan, over medium heat, add the oil. When the oil is hot add
the onions and crushed bay leaves. Fry the onions in the oil until golden
about 3 to 4 minutes. Season the onions with salt and pepper. Stir in the
garlic, peppers, and carrots. Continue to saute for 2 minutes. Add the
potatoes. Season with salt and pepper. Stir in the stock. Place the patties
of sausage in the center of the vegetables. Add the red wine. The stock
should come up to 2/3 of the way up the sausage. So, add the stock slowly.
Save the reserved stock to add during braising. Bring the liquid to a boil
and reduce to a simmer. Simmer the sausage for about 1 to 1 One half hours, or
until the vegetables are tender and the sauce has a gravy like consistency.
Add the remaining stock about every 30 minutes. Ladle the stew into bowls
and serve with crusty bread. Garnish with parsley.

This recipe yields 6 to 8 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A63 broadcast 10201997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11081997

Recipe by: Emeril Lagasse