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Quick fix: Sausage stew offers flavors of fall harvest

Fall harvest apples, sweet potatoes and tomatoes team with sausage to make a satisfying stew.

The treat of this one-pot meal is that all of the ingredients are placed in a large pot and left to cook on their own. I simmered the ingredients in beer to heighten the flavor.

Most stews require hours of preparation and slow cooking; this one can be made in only 20 minutes, perfect for serving on a busy fall night.

I used a mild turkey sausage flavored with fennel, but you can use any of the various types of turkey sausage available in the supermarket. Buy the one marked “hot” if you like your stews with a kick.

Serve the stew in large soup bowls with warm multigrain bread.

Sausage, Beer and Potato Stew

3/4 pound low-fat, mild turkey sausage

3/4 pound sweet potato (about 3 cups cubed)

1/2 medium onion, sliced (1 cup)

1 medium green pepper, sliced (1 cup)

1 Granny Smith apple, sliced (1 1/2 cups)

2 large tomatoes, sliced (3 cups)

12 ounces beer

1 teaspoon dried thyme

Salt and freshly ground black pepper

Cut sausages into 2-inch pieces. Peel sweet potato and cut into 1-inch pieces.

Sauté sausage, potato, onion and green pepper in 3-quart nonstick saucepan over medium-high heat for 5 minutes. Add the apple, tomatoes, beer and thyme. Bring to simmer, cover with a lid and simmer, gently 15 minutes. Add salt and pepper to taste.

Yield: 2 servings.

Nutrition per serving: 694 calories (21 percent from fat), 15.9 grams fat (3.8 grams saturated, 4.8 grams monounsaturated), 126 milligrams cholesterol, 42.9 grams protein, 85.5 grams carbohydrates, 15.1 grams fiber, 1,236 milligrams sodium.

Linda Gassenheimer is the author of 14 cookbooks including her newest, “Mix ’n Match Meals in Minutes for People With Diabetes,” and “Prevention’s Fit and Fast Meals in Minutes.” Visit her website at or e-mail her at Linda@