Sunday, April 28, 2013

Boewares Moose Sausage Stew

Bowewares Sausage is a sausage made in South Africa.  My good friend Katherine Helmuth taught me how to make this sausage from moose meat that I needed to use.  It calls for a combination of cardimom and allspice and other strange spices.  Two years later, I see this sausage in the freezer and realize I need to use it up.

So I have made a Bowewares and Bean Soup for my school family tomorrow.  It is a little on the spicy side, full of flavor and loaded with lots of jam-packed veggies.  Please use Kielbasa instead if you don't have moose.

This is what you need:

4 1/2 cups ham broth (look for Better Than Broth in your grocery isle)
1 29 oz. can diced tomatoes
1 each 14 oz can rinsed and drained:
   Kidney beans
   Great Northern Beans
   Garbanzo beans
2 medium bell peppers, chopped
2 onions, chopped
1 cup celery ribs, chopped
2 cups zucchini, halved and sliced
1 lb. sliced white mushrooms
2 tsp. chicken bouilllion
5 garlic cloves, diced
2 1/2 tsp. chipotle chile powder
4 tsp. dried basil
4 tsp. Italian Seasoning
2 tsp. salt
2 tsp. pepper
4 bay leaves
3/4 lb. fully cooked sausage (Grill, cool and slice into large slices).

Grill the sausage or Kielbasa.  Cool, slice about 1/2" thick.

Combine all ingredients except the sausage in a large soup pot.  Bring to a boil and simmer for 1 hour.  Add cooked sausage and heat through.  Serve with some whole wheat sourdough bread.

This is a really yummy and fortifying soup!

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