Winter Root & Sausage Stoup

SSN686

Morning All:

Yes, that last word, stoup, is correct. The recipe actually calls it a casserole, but it doesn't fit my definition of a casserole. It's too thick to be a soup and it really doesn't seem to be a stew...so I'm calling it STOUP!

Whatever you want to call it, it is a tasty meal for cold evenings (not that we have many here in Florida, but EggHatter has been wanting it for the past few days).

The ingredients include baking potatos, sweet potatos, butternut squash, onions, sausage, chicken stock, tomato stuff (recipe calls for diced tomatos, but not being a big tomato fan I used tomato sauce & tomato paste) and spices.

Here it is just on the Egg...


Indirect set up (platesetter feet up, grid on feet) for the DO. Dome temp of 230 to 250 and cook for 7 to 9 hours. Today it went on at about 10:10am and came off at 7:15pm. As you can see, the final product doesn't really fit any definition except Stoup...


and a closeup...


Just before EggHatter called to say she was on the way home from work (yeah, I was off today, but she wasn't). I fired up the other Egg and put on a pan of Pillsbury's Grands...


They came out very nice...


While it may not have been quite as "healthy" as reelgem's meal, we really enjoyed it.

Lab Rat

Looks great. Was it real "tomatoey", like a thick marinara?

The biscuits look great, too.

What kind of stone is that you used?

SSN686

Morning John:

It wasn't real "tomatoey" (I'm not a fan of tomatos, but do like the flavor of tomato sauce/paste). Probably not tomatoey enough either to be called a marinara.

The Egg doing the stoup was just the platesetter. The Egg doing the biscuits was the BGE pizza stone on tjv's adjustable rig, mid level, pan on the top level.

Celtic Wolf

What kind of sausage?

It's your recipe. If you want to call it STOUP that is your choice.

SSN686

Morning Pete:

It was one pound of smoked sausage link (EggHatter already threw out the trash bag with the package in it, so I can't check the brand).

The original version of the recipe (before I made a few minor changes) came from Pillsbury Soup & Stockpot Cookbook (it calls for cooking it in a slow cooker and what better slow cooker that an Egg).

See you in Ocala!

Celtic Wolf

I wanted to know type and not brand?

SSN686

Morning Pete:

Unfortunately I really don't know as I didn't look at the package that well (and I'm not digging through the trash for it). It appeared to be a basic smoked pork sausage, similar to Hillshire brand. I do recall the package said "great for grilling" and cook to at least 160 degrees, so while it may have been "smoked" it wasn't fully cooked. Sorry I couldn't help any more than that. In the past I have done the dish with Hillshire's Keilbasa, so really most any type of link sausage should do.

Pork Butt Mike

Looking real good there Jay, anything with sausage got to be good.