The stew must rest in the fridge overnight. You are not allowed to serve it on the day you make it, hear? I have no idea what will happen if you do, but this is just so darned good, you will not ask questions. A double boiler is a good thing to reheat the stew in, and shallow soup plates are better than deep bowls for serving.
Italian Sausage Stew
Karyl Bannister, Cook & Tell
1 pound sweet Italian sausages (not hot)
1 12-ounce can V8 Juice
3 carrots, peeled and cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
3 potatoes, peeled and cubed
2 cups broccoli florets
8 ounces white mushrooms, sliced
1 Tablespoon Worcestershire sauce
Cut the sausages in half, squeeze out the meat, cut it into small pieces, and chuck the casings. Cook the sausage in a medium skillet over medium-high heat until browned, about 5-7 minutes; discard the fat, if any. Transfer the sausage to a Dutch oven or other large, heavy-bottomed pot, add the V8, and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Add the carrots and celery and simmer for 10 minutes more.
Add the potatoes, broccoli, mushrooms, and Worcestershire. Simmer until everything is tender, 30-45 minutes. Let stand in the fridge overnight before serving.
Karyl Bannister writes and illustrates the newsletter Cook & Tell, published ten times a year.