Sausage And Potato Stew With Saffron

• 6 ounces spicy sausage, casings removed
• 2 teaspoons olive oil
• 1 cup onion, chopped
• 1 garlic clove, finely minced
• 2 cups potatoes, peeled and diced
• 2 cups chicken stock
• 1/4 teaspoon saffron thread
• 1/2 cup frozen peas, thawed
• salt and pepper, to taste

1. Crumble sausage and fry over medium heat in a large saucepan or small stock pot until no longer pink; remove with a slotted spoon to paper towel to drain.
2. Add olive oil to the pan and saute the onion for 2-3 minutes, until it begins to soften.
3. Add the garlic and cook for 1 minute more.
4. Add the potato cubes and cook, stirring, for about 4 minutes and they begin to color a bit.
5. Add stock and saffron; bring to a boil.
6. Reduce heat and simmer until the potatoes are tender, about 10-15 minutes.
7. Return sausage to stew and add the peas as well; season with salt and pepper if desired.
8. Simmer just until the peas are warmed through, then serve immediately.

sausage, olive oil, onion, garlic, potatoes, chicken stock, saffron thread, frozen peas, salt

Taken from www.food.com/recipe/sausage-and-potato-stew-with-saffron-123337 (may not work)