Margarita's International Recipes


Harvest Sausage Stew

Harvest Sausage Stew

I'm going to be honest (don't worry, I always am). I had great doubts about this stew. I boldly decided to make it despite the fact that I didn't like most of the ingredients, but before it was time to eat it, I was having second thoughts. I tried to convince my daughter to go get me some tacos instead. But she didn't so I was left having to eat it, and well, I realized my fears were for naught. I'm not going to say this stew was the best thing I've ever eaten, but it was actually tasty. Unsurprisingly, it got better the next day - my husband returned his leftover bowl exclaiming "That stew is so good." As much as I may not be fond of parsnips and turnips and cabbage, they worked surprisingly well here. They tempered the flavor and grease of the kielbasa and bacon, and the whole stew was surprisingly well balanced. Sometimes my instincts are better than my conscious thoughts.

I did follow the original recipe very closely, though I used only one parsnip instead of two. After cooking the stew on medium-low, covered, for 20 minutes, I let it simmer on very low for another hour - simply because we weren't ready to eat until then. That probably helped with the flavors.


Harvest Sausage Stew


  • 4 thick slices of bacon, cut into 1" strips
  • 2 onions, coarsely chopped
  • 1 Tbsp butter (optional)
  • 2 Tbsp flour
  • 3 cups beef stock
  • 1 polksa kielbasa sausage (around 1 lb)
  • 2 carrots, peeled and cut into 1" pieces
  • 1 parsnip, peeled and cubed
  • 1/2 turnip, peeled and cut into rounds or half-moons
  • 1/2 cabbage, cut into wedges or shredded
  • 1/2 tsp thyme leaves
  • black pepper to taste


Heat a medium size sauce pan over medium heat. Add the bacon pieces and cook until browned, stirring as needed. Remove using a slotted spoon and set aside. Add the chopped onions and continue cooking for about 5 minutes, stirring occasionally. Remove using a slotted spoon and set aside. Add the butter, if needed, and let melt. Whisk in the flour. Whisk in the beef stock, bring to a boil, lower heat to low and simmer for 5 minutes. Add the reserved bacon and onions, the kielbasa, carrots, parsnip, turnip, cabbage, thyme leaves and pepper. Cover and cook until done, about 20 minutes.

Adapted from Jeannette Dorzek O'Malley's recipe at Kashubian Recipes from Lipusz in Kashubia and Madawaska Valley

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