Hearty Sausage Stew

Ingredients:

• 1/4 cup ghee

• Sea salt

• 1/2 o onion, roughly chopped

• 6 tomatoes, quartered, with seeds left in

• 6 small red potatoes, cubed

• 2 cups quartered mushrooms

• 2 quarts broth of choice

• 3–5 tablespoons tomato paste

• 4 cloves garlic, roughly chopped

• 3 slices Parmesan cheese rind (adds depth of flavor, optional)

• 4 sausages cut into 2-inch sections

• 1 cup couscous or millet

• 3 large handfuls Swiss chard or 1 bunch spinach, chopped

• Freshly ground black pepper

Directions:

In a large pot, over medium-low heat, warm the oil with a pinch of salt. When it’s hot, add the onions and cook for 5 minutes, or until they start to brown lightly. Add the tomatoes and potatoes, stirring occasionally to keep the potatoes from sticking to the bottom of the pot. After about 3 minutes, add the mushrooms and cook, stirring occasionally, for 10 minutes.

Add the broth, tomato paste, garlic, and the Parmesan rind, if using. Cover the pot and cook for 1 1/2 hours on low heat. During the last 15 to 20 minutes, add the sausage along with the couscous (15 minutes) or millet (20 minutes), if using, and cook, covered. Then add the chard and cook until it has wilted. Remove from heat and season with salt and pepper to taste.

Serve hot. Store leftovers in the fridge for up to 5 days, or freeze in zip-tight plastic bags or glass mason jars for up to 3 months.