A chunky, savory sausage and kale stew chock full of veggies, beans, Castelvetrano olives and beer. Classic comfort food dressed up in its Sunday best.
This post contains affiliate links. Read full disclosure for more details.
First of all, let’s discuss this #TitleFail.
Seriously, this title is so milk toast. It doesn’t even begin to do this sausage and kale stew justice. Google likes our titles short so “OMG lamb sausage, fresh kale, cannellini beans, portabella mushrooms, The Most Incredible Olives on the Planet and (not-to-be-left-out) BEER Stew” was, unfortunately, out of the question.
Apparently the chances of someone (other than me) typing those search words into Google when looking for a stew recipe are slim to none. Go figure.
My husband and I have flipped for this stew.
I know I shouldn’t play favorites. With so much goodness in one stew, it’s just wrong to single out any one ingredient. But I can’t help myself. In my not-so-humble opinion, what puts this stew over the top are the Castelvetrano Pitted Green Olives .
[clickToTweet tweet=”You need this lamb sausage and kale #stew with juicy green olives in your life.” quote=”Stew makes friends. Share it with yours.” theme=”style1″]
Classic Lamb Sausage and Kale Stew Recipe
I mean, it’s fairly common knowledge that lamb + olives is going to get you to good. It’s even enough to get you to very good. But lamb + these Castelvetrano olives is going to knock your stew experience out of the park. Imagine yourself going along enjoying the savory goodness of the lamb sausage, the mushrooms, the kale and then POW you hit a big, round, juicy, PITTED!, ever-so-slightly sweet green olive. Aaaaah. Palate refreshed, you continue on your journey into culinary bliss.
- 1 pound lamb sausage casings removed
- 2-3 medium carrots minced
- 2 medium celery stalks minced
- 3 cloves garlic crushed
- 1 teaspoon fennel seeds
- 1 large leek minced
- 2 Tablespoons of tomato paste
- 1 1/2 cups chicken broth
- 2 bay leaves
- 1 15 ounce can cannellini beans drained and rinsed
- 1 bunch of kale de-stemmed and torn into bite-sized pieces
- 1 12 ounce can/bottle of beer I used an IPA
- 1 large portabella mushroom diced
- 1 cup Castelvetrano pitted olives
In a large cast iron pot or dutch oven, brown the sausage.
Remove with a slotted spoon and set aside.
Add celery, carrot, garlic and fennel seeds to the fat from the sausage. Cook for 2 to 3 minutes, stirring frequently.
Add leeks. Cook about 2 more minutes, be careful not to let the leeks burn.
Add tomato paste and stir until slightly darkened.
Add chicken stock. Deglaze pan and bring to a simmer.
Add bay leaves, beans, kale and beer.
Cover and simmer on low for 45 minutes, stirring occasionally.
Salt and pepper to taste.
Add lamb meat back to the pot along with the mushrooms and olives.
Simmer an additional 30 minutes.