Smoked Sausage, Green Beans and Potatoes – Hoosier Stew
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This Smoked Sausage, Green Beans and Potatoes is a classic, easy, Midwestern one skillet meal that every one will love!
I grew up with this meal. We had a big garden growing up and when we had fresh green beans this is the meal my dad would make. He also made it with ham instead of the smoked sausage sometimes depending on what we had on hand.
WHAT YOU WILL NEED
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Smoked Sausage
- Green Beans
- Beef Broth
- Beef Bouillon
HOW TO MAKE SMOKED SAUSAGE, POTATOES AND GREEN BEANS
In a large skillet or stock pot saute, on medium high heat, the smoked sausage until lightly browned on both sides.
Add the garlic and onion and saute until onion is translucent (about 3-5 mins)
Add the rest of the ingredients and cook until potatoes are tender (about 15 mins)
I love one skillet meals and this one is a classic. I’ll be honest I wasn’t always a fan of this dish but I made some tweaks that I think really bring out the flavor. The first one is browning the smoked sausage before you add the other ingredients. It makes a huge difference in the taste of the end result. The other is adding a beef base to the beef broth. It really helps add flavor to the potatoes and green beans.
Smoked Sausage, Green Beans and Potatoes – Hoosier Stew
If I am in a hurry I skip the browning the meat part of the recipe and throw everything in the crock pot for about 3 hours on high. This is one of my most requested meals at cow shows!
There should be some liquid leftover leaving it more like a stew, not quite a soup. You can always add more water if needed. Fresh green beans take more liquid to cook than canned.
Serve with a warm roll and butter, yummy!
MORE VERSIONS OF THIS RECIPE
With Ham – Ham, Potatoes and Green Beans
With Sauerkraut – Smoked Sausage, Sauerkraut, Potatoes and Green Beans
Smoked Sausage, Green Beans and Potatoes - Hoosier Stew
- 1 10 ounce package smoked sausage, sliced
- 3 Idaho potatoes cubed
- 1 28 ounce can cut green beans - 2-3 cups fresh green beans
- 1/2 of a medium onion chopped
- 2 14 ounce cans of beef broth
- 1 can of water use beef broth can
- 1 teaspoon minced garlic
- 1 teaspoon beef base or bouillon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a large skillet or stock pot saute, on medium high heat, the sliced smoked sausage until lightly browned on both sides.
- Add the garlic and onion and saute until onion is translucent (about 3-5 mins)
- Add the rest of the ingredients and cook until potatoes are tender (about 15 mins)
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Shared on: Weekend Potluck
Grew up in Lafayette. Mom made this with ham hocks. I now use a slice of ham with the bone in. Cut it up and it works fine. I use water and the ham makes a good broth, but you can’t use too much or it will be diluted. I like topping it off in the bowl with a tsp. or so of vinegar. It’s on the stove right now cooking for dinner!
This receipe is spot on we always used chicken broth instead of beef broth. I’m from southern Indiana & this has been a summer dish I loved making with my grandmother & now my kids love it just as much as I did. It was a “sure fix” for sore fingers for all of my cousins & I from snapping green beans all day to can. Always followed by homemade ice cream. Thank you. P.s & were German, we never had kraut in this receipe.
Tried this last night… My husband absolutely loved it!! 🙂 Added small can of mushrooms WOW!! Thanks for the recipe.
can anyone tell me why this is called Hoosier Stew. I know that a lot of Germans settled in Indiana, but I wanted to check on it.
Can you use frozen green beans out of the garden?
Yes you can! Just cook until they reach the texture you like. Enjoy!
Do you think you could do this in the instapot?
I have never tried, but I will add it to my list. Let me know if you do it!
I found this recipe on my friends site. https://www.recipesthatcrock.com/instant-pot-sausage-green-beans-and-potatoes/
saute the sausage and onions in the insta pot, add other ingredients, cook about 12 minutes on veggie , or rice temp
Can you use chicken broth instead of beef broth?
I have never made it that way but I think it would be okay. If you try it let us know what you think!
This recipe is so easy and so good!
I made it with chicken broth and we couldn’t stop eating it. And the simple method is the best. We used to make this in the slow cooker but with fresh green beans it is exponential better cooked quickly on the stove top. I added a Knorr bullion cube and that just put it over the top. I also used a little olive oil for sautéing.
I have always used Chicken broth in this recipe. I am actually going to give the beef broth a try.
This is a dish our relatives in Wisconsin would make with smoked Polish sausage when we went to visit back in the 50’s. Remember all the adults conversing in Polish and the meal cooking on the stove. Always good, especially in the Fall.
As a long time Hoosier, there is a BIG hole in your recipe. I’ve made this since I’ve been about 10 years old (Around 60 yrs ago), my mother, grandmother, too.
Add 1 – 2 cans sauerkraut to the mix whe cooking the potatoes. (Rinse if you’re not a big fan). Also…. You can substitute pork pieces 1.5×1.5″ for sausage.
This is not so much Hoosier as it is Old German home cooking
Never heard of it with sauerkraut but sounds good!
Hi Trisha! Help this old Southern boy out please. Do you drain the sauerkraut? We love kraut and I would prefer to leave it in, but I would rather end up with a stew than a soup, so I want to make sure that little bit of juice won’t make a huge difference. I want to make this in the immediate future. Thanks much for your time. Blessings – Bill
Hey Bill! I took Trisha’s suggestion and made the recipe with sauerkraut and posted it here, link below. It was yummy! If you love sauerkraut I wouldn’t drain it and I would cut back on the water. Enjoy!
I’m a Hoosier born and raised in Indiana. I moved to Virginia for 1.5 yrs. when I married. We now reside in AL. I have never heard of adding sauerkraut. May I ask if you live in Northern Indiana (Amish country)? That would make sense as my family hails from southeastern Indiana…
I think adding the sauerkraut is a German dish. I was born in Bates illegal and raised in Franklin Count, Indiana. We maid it with smoked sausage, sauerkraut and potatoes.
This “Hoosier Stew” using Green Beans and not sauerkraut!
A separate dish all together!
Grew up in Indiana and have never heard of this. Just goes to show everyone has their way and that’s ok.
Can you fill in some holes in in the recipe please such as do you drain the can of green beans.? Do you have it come to a boil after adding the rest of the ingredients and then lower the temperature?? Do you cover your pan?
Yes, I drain the green beans. I usually cook it on medium to medium high heat until the potatoes are cooked.
You can use the water from beans as has more flavor than plain water! You just gotta make sure the liquid is watched while cooking, easy to scorch