Wednesday, 5 July 2017
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| Black-Eyed Pea Bratwurst Stew |
"You could make this dish within the gradual cooker or simmer on range. Hearty, less expensive and easy! Serve with rice or have lots of bread on hand to take in the juices!"
Ingredients :
- 2 pounds bratwurst sausages, reduce into thirds
- 2 (15 ounce) cans black-eyed peas, rinsed and tired
- 2 (9 ounce) programs frozen cut inexperienced beans, thawed
- 2 cups cubed potatoes
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (32 fluid ounce) box chook stock
- 2 tablespoons hot Buffalo wing sauce (consisting of Frank's® REDHOT Buffalo Wing Sauce), or to flavor
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- half teaspoon floor thyme
- salt and ground black pepper to taste
- 1/4 cup all-cause flour (optionally available)
- 1 cup water (elective)
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 3H15M |
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- Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, bird stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.
- Cook on High setting until veggies are smooth and soup is thickened, three to 4 hours.
- For a thicker stew, whisk flour and water together in a bowl until clean. Pour aggregate into stew and simmer until thickened, approximately 5 minutes.
Notes :
- Try using a Reynolds® gradual cooker liner in your sluggish cooker for simpler cleanup.
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