Our Favorite Sausage Stew With Grilled Bread

Let's Cook

1. Step 1.

   In a large Dutch oven with a lid over medium heat (about 400°F) on a grill or stovetop, melt 2 tablespoons bacon fat, olive oil, or butter. When fragrant, add 1 pound bulk Italian sausage (or 1½ pounds links cut into 1-inch pieces) and cook for about 10 minutes, turning occasionally (breaking up bulk sausage), until browned all over and it releases easily from the pan.

2. Step 2.

   Add 1 chopped medium yellow onion, 4 carrots cut into ½-inch rounds, 3 celery stalks cut into ½-inch pieces, and 2 crushed garlic cloves. Season with ¼ teaspoon dried thyme (or 1 teaspoon fresh), a pinch of red pepper flakes, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to take on a little color.

3. Step 3.

   Add 2 tablespoons tomato paste and cook, stirring constantly, for 1 to 2 minutes until the paste coats all ingredients and begins to darken.

4. Step 4.

   Pour in 1 cup dry red wine, stirring to scrape up any browned bits from the bottom of the pan. Then add 4 cups beef bone broth, 1 pound red potatoes cut into ½-inch pieces, and 2 packed cups chopped kale (ribs included). Season again with salt and pepper. Bring to a gentle simmer, cover, and cook for about 20 minutes, until the potatoes and carrots are completely tender. If cooking over a live fire, move the pot to a hotter area if not simmering, or to a cooler area if boiling rapidly.

5. Step 5.

   While the stew simmers, prepare the grilled bread: Prepare a hardwood fire for grilling or heat a gas or charcoal grill to medium (about 400°F) and brush the grates clean. Slice good sourdough bread into 1-inch slabs. Brush slices generously on both sides with olive oil. Grill the bread, turning frequently, until well browned on all sides, 6 to 8 minutes total. Alternatively, thread bread onto skewers and roast over a live fire, turning frequently, until golden brown.

6. Step 6.

   Taste the stew and adjust seasonings with salt and pepper. Serve piping hot with the grilled bread or in bread bowls.