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“A great recipe from Martha Stewart Living that would be perfect on a crisp fall day. I haven't yet fixed it but can't wait to do so. The prep may be a little long, but I feel sure it's worth the effort. You could also make it vegetarian by omitting the sausage. Enjoy!”
1hr 20mins

Ingredients Nutrition


  1. Heat oil in saucepan over medium heat. Cut sausage into small chunks and cook in oil, stirring until it breaks into small pieces and is no longer pink, about 10 minutes.
  2. Remove the sausage with a slotted spoon and set aside.
  3. Pour off all but 2 tablespoons rendered fat and discard. Raise heat to medium high.
  4. Add the onions and cook, stirring until golden, 5 to 6 minutes.
  5. Add tomatoes, stock or broth and herbs (use rosemary, thyme or herbs of your choice) and simmer over medium heat until it starts to thicken, 20 to 25 minutes.
  6. Add sausage, squash, carrots, parsnips and fennel. Cover and simmer until vegetables are tender, about 10 minutes.
  7. Add brussel sprouts and cook covered about 5 minutes more.
  8. Remove lid and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more.
  9. Season with salt and pepper and serve.

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