Sausage & Pepper Stew


  • 24 ounces hot Italian sausage, cooked and sliced
  • 1 tablespoon olive oil or bacon drippings
  • 1 large onion, chopped
  • 3 bell peppers (any color), seeded and chopped
  • 1 tablespoon minced garlic
  • 1-1/2 cups chicken broth
  • 1/4 cup marsala cooking wine
  • 1/3 cup barbecue sauce
  • 3 tablespoons ketchup
  • 1 can (14.5 ounces) fire roasted diced tomatoes
  • 1 can (15.5 ounces) white beans, rinsed and drained
  • 1 can (15 ounces) light red kidney or pink beans, rinsed and drained
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon Cajun seasoning


  1. In a large stock pot, sauté onions and bell peppers in oil for about 5 minutes, until slightly tender.
  2. Add in the garlic and cook another minute.
  3. Stir in the broth, wine, barbecue sauce, ketchup, tomatoes, beans and seasonings and bring to a boil.
  4. Return the cooked sausage to the pot, reduce heat to low and simmer uncovered for about 30 minutes, stirring regularly until the stew has reduced and thickened.
  5. Taste and adjust seasonings as desired.
  6. Serve hot as is or over rice.

The original recipe for this hearty and tasty stew can be found here.

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