You know you’ve arrived at the NC State Fair when you’re greeted on the midway with the smell of sausages, peppers and onions. This stoup is my version of these fair favorites, but in a bowl to enjoy on chilly days at home … along with toasted hoagies and cheese butter.
Course Fun Food!, Soup, Stew, Stoup
Cuisine American
Keyword stoup, stew, soup, state fair
Author Wendy Perry
Ingredients
6tablespoonscooking oil,divided
2eachred, green, yellow bell peppers
2largeonions,
2stalkscelery
salt and pepper
1poundItalian Sausage
114 ounce pkg.kielbasa
1cupbeef broth
115 ounce canfire roasted diced tomatoes
1tablespoonItalian seasoning
1tablespoonminced dehydrated garlic
3tablespoonsbrown sugar
3cupsunsweetened applesauce
116 ounce jarpepperoncini,drained
112 ounce jarsliced sweet ‘n’ hot pickled peppers(We used Mt. Olive)
16 packhoagie rolls,toasted and sliced in wedges
Cheese Butter
1poundbutter,softened
1cupshredded cheddar cheese
1tablespoon eachmustard and mayonnaise
1teaspoononion powder
1tablespoonsugar
½teaspoonblack pepper
Instructions
Preheat oven to 425 and crockpot to low.
Cut peppers, onions and celery into 1-inch pieces. Toss with 4 tablespoons of oil, salt and pepper; spread out on large baking pan. Roast 30-40 minutes until lightly charred, tossing after 15 minutes.
As peppers roast, heat 2 tablespoons of oil in large skillet. Over medium heat, cook sausages, turning to brown on all sides. Remove to bowl and cut into bite-sized pieces.
Add broth, tomatoes, seasoning, garlic and sugar to drippings and bring to a slow simmer.
Put vegetables into crockpot. Add sausages, broth mixture, applesauce and pepperoncini. Stir to mix. Cover and cook 2–3 hours in crock pot. Garnish with pickled peppers.
For the cheese butter, whip ingredients together until creamy. Serve on toasted hoagie buns.