Sausage and Potato Stew With Saffron

Ingredients

• 6 ounces spicy sausage, casings removed
• 2 teaspoons olive oil
• 1 cup onion, chopped
• 1 garlic clove, finely minced
• 2 cups potatoes, peeled and diced
• 2 cups chicken stock
• 1/4 teaspoon saffron thread
• 1/2 cup frozen peas, thawed
• salt and pepper, to taste

Directions

1. 1

   Crumble sausage and fry over medium heat in a large saucepan or small stock pot until no longer pink; remove with a slotted spoon to paper towel to drain.

2. 2

   Add olive oil to the pan and saute the onion for 2-3 minutes, until it begins to soften.

3. 3

   Add the garlic and cook for 1 minute more.

4. 4

   Add the potato cubes and cook, stirring, for about 4 minutes and they begin to color a bit.

5. 5

   Add stock and saffron; bring to a boil.

6. 6

   Reduce heat and simmer until the potatoes are tender, about 10-15 minutes.

7. 7

   Return sausage to stew and add the peas as well; season with salt and pepper if desired.

8. 8

   Simmer just until the peas are warmed through, then serve immediately.