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Smoked Sausage Stew


Course : Stews
Serves: 2 1/2 quarts
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Ingredients:


16 ounces tiny English peas

1 1/4 pounds smoked sausage cut into. 1/2-inch slices

16 ounces onion soup canned -- undiluted

16 ounces whole tomatoes canned -- undrained

1 cup peeled -- cubed potatoes

1/2 teaspoon Worcestershire sauce

1/4 cup all-purpose flour
 

Preparation / Directions:


Drain peas, reserving 1/2 c. liquid; set both aside. Cook sausage until browned in a Dutch oven; drain. Add next 4 ingredients and peas. Bring mixture to a boil; reduce heat and simmer, uncovered, 20 minutes or until potatoes are tender. Stir reserved pea liquid into flour; gradually add to sausage mixture. Cook over medium heat, stirring constantly, until thickened and bubbly.

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