This stew can be made the day you eat it or you can do the Freezer Bag Cooking Method and make multiples for the freezer and throw into the slow cooker the day you wish to serve it.
Thanks to Shirley Feenstra for this recipe…I have modified it to be gluten free and have added a few more potatoes.
Savory Sausage Stew – Freezer Bag method
1lb fully cooked smoked sausage (we use a sausage called Farmers Sausage made by Pioneer or Winkler )
1 14 oz. can diced tomatoes
1 10 oz. can condensed onion soup ( I used 1 pkg Lipton onion soup mix, 1 cup water and 1Tbsp. Sweet Rice flour)
4 med. potatoes, peeled and cubed
1/2 teaspoon Worcestershire Sauce (make sure gluten free. substitute: soy sauce)
2 – 3 cups frozen peas and carrots
3 tbsp. rice flour ( sweet rice flour or cornstarch to thicken)
1/2 cup water
Use large size zip lock freezer bags – 1 meal per bag. Label the bag (s).
Slice sausage into 1″ pieces. Peel and slice potatoes. Place on plate and microwave (or cook) until partially cooked.
In each freezer bag place all the above ingredients. Close bag and freeze flat on a baking sheet.
Let thaw in fridge for 24 hours . Place in slow cooker and cook on Low or Medium for 8 – 10 hours or on high for 4- 6 hours until cooked and thickened. Serve with garlic toast or hot biscuits.
If the meal is still partially frozen I would suggest cooking on high all day. I was home with mine and started it out on low and turned it to high for the last 3 hours.
|peeled and chopped potatoes ready to be microwaved for a bit to “blanche” – this will prevent discoloring.|
|In the slow cooker ready to cook|
|serve in a bowl with biscuits or garlic toast|