Publisher - Convenient Integration
Release Date - May 8, 2012
Website - www.justinbog.com
Purchase Link - Amazon
I love comfort food. My father was the culinary genius in our home who made the best version of comfort food: stews. Also, he would tackle all the holiday feasts, the Grinch-like roast beasts. One of my favorite stews was something he put together, in all but the hottest seasons, with carrots, onions, potatoes, a beef broth, thickened, parsley, and breakfast sausage links. The name was Swedish Sausage Stew. With five kids, there would always be a big pot simmering every other week or two. I love stews to this day, and the book Real Stew by Clifford A. Wright. What is interesting about Wright's version of my father's favorite is that he substitutes mortadella sausage or Polish kielbasa and adds Brussels sprouts to the mix. I shared this with my parents and my mom loved the addition of the B-sprouts. I make this with crumbled breakfast sausage to honor my father's recipe, but you can decide for yourself. Enjoy. This is a very simple stew to prepare.
From Real Stew by Clifford A. Wright:
Swedish Sausage and Brussels Sprout Stew
This amount makes 4 to 6 servings. I usually double the recipe in a huge stew pot for leftovers the next day.
1 pound whatever cooked sausage you prefer from my comments above (we Bog kids loved the breakfast sausage -- cook the crumbled sausage first), but make sure it's skinned and diced if you go with a link sausage.
1 large onion
2 large carrots, cut into 1/4-inch-thick rounds (like my dad did, if you want to add cut-up potatoes to the mix, boil and cook the potatoes until almost cooked through first)
1&1/2 pounds small Brussels sprouts, sliced lengthwise into thirds
1 bay leaf
2 teaspoons salt
6 black peppercorns
2 cups Beef Broth (if you use a beef bouillon cube don't add more salt since there is a lot of sodium in the cubes. My dad thickened the broth first before adding ingredients and doubled the amount of broth.)
1 cup water
Finely chopped fresh parsley leaves for garnish
Step 1: Put all the ingredients, except the parsley, in a stew pot, and bring to a boil. reduce the heat to medium, cover, and cook until everything is tender, about 12 minutes.
Step 2: Sprinkle with parsley and serve with a good crusty bread.
1. What inspired you to write?
My love of reading literary, suspenseful, psychological, and dark tales inspired me to write Sandcastle and Other Stories. All of the stories begin with characters who are searching for something; most often these characters don't even realize this.
2. Describe your book in one word.
3. Name a song that could be used as a theme song for your book.
Dirty Laundry by Don Henley since the characters are keeping so many secrets, and then struggling with revealing them.
Thank you, BK, for letting me share space here,
Justin Bog, first and foremost, grew up a voracious reader, movie fanatic, and music audiophile. Justin always carried a stack of library books and collected way too many comic books from his local Ohio small-town drugstore. More than one teacher scolded Justin to put his "suspect" reading materials away and join the class. Justin began to make up stories of his own, using an old typewriter he found in the attic.
“Growing up in the 70s, Stephen King was about to publish his first novel and John Updike had only published the first of his Rabbit books. Along with so many cinema buffs, I witnessed the huge change in the way movies were distributed — from artistic, Director-driven films backed by huge studios to the dawn of the Blockbuster and popcorn summer films, like Jaws, Rocky, and Star Wars. I was drawn to the music of these decades as well,” says Bog.
So it comes as no surprise that Justin pursued an English Degree at the University of Michigan, followed by Film and Music Appreciation classes -- finally graduating from Bowling Green State University with an MFA in Fiction Writing. After teaching creative writing, Justin began apprenticing in a number of bookstores and editing fiction for a midwestern journal. Justin ended up on the management team at Chapter One Bookstore in the Sun Valley resort area for a decade, offering book recommendations to its local celebrities, skiing fanatics, and tourists. Currently residing in the San Juan Islands just north of Seattle, Justin has the opportunity to focus on his own novels and short stories, while contributing commentary and reviews of Pop Culture. Justin continues to engage his lifelong passion for writing in combination with his curious mindset as the Senior Contributor and Editor at In Classic Style.
Thanks for stopping in and sharing this wonderful recipe Justin. Don't forget to check out Justin's book on Amazon, it's been getting rave reviews!