Sausage And Potatoes Stew In Lemon Rosemary Broth

This recipe really turned out well. It's from a book I own called Soups and Stews. The flavor of the hot Italian sausage really comes out in the broth. As my husband put it, "what can be better than sausages and potatoes".

Sausage And Potatoes Stew In Lemon Rosemary Broth

2 tbsps olive oil
12 hot Italian sausages
Six new potatoes, cut into chunks
3 cloves garlic, minced
¾ tsp chopped fresh rosemary
½ cup dry white wine
2 cups chicken stock
1 ½ tsps salt
1 tsp grated lemon zest
One head escarole, cut into 1 inch pieces
¼ tsp fresh ground black pepper

In a large pot, heat the oil over moderately high heat. Add the sausages and brown well, about 10 minutes.

Reduce the heat to moderate. Add the potatoes, garlic, and rosemary. Cook, stirring occasionally, until the potatoes are lightly browned, about five minutes. Add the wine and simmer until reduced to about ¼ cup. Stir in the stock and salt. Cover and simmer until the potatoes are tender about 20 minutes.

Add half the lemon zest and the escarole to the stew, pressing the leaves into the broth. Cover and cook until the escarole is soft, about 3 minutes. Add the Pepper. Sprinkle the remaining lemons zest as garnish and serve with toasted French bread.