Owen's Sausage Stew

From "The Southern Heritage All Pork Cookbook"



2 pounds hot bulk pork sausage

1(17-ounce) can green peas undraineed

1(16-ounce) can cut green beans

1(14 ½ -ounce) can whole tomatoes

1(12-ounce) can whole kernel corn

3(8-ounce) cans tomato sauce

4 large baking potatoes, peeled + diced

2 carrots, scraped and sliced

¼ cup hot sauce (optional if mild sausage is used.



We use a mild sausage and add the hot sauce (Frank's Red Hot Sauce is
the one we use)

Also can make this a dump soup and add anything you want, it all
tastes good.





Fry sausage over medium heat until done. Drain, break up any large chunks.
Combine remaining ingredients in a large saucepan with water to cover; stir
well. Bring to a boil. Reduce heat; simmer, uncovered 15 minutes. Reduce
heat to low; stir in sausage, and simmer an additional 45 minutes or until
potatoes are tender.