Sausage stew and potatoes with dill and sour cream

Sausage stew and potatoes with dill and sour cream

Made with Triplo concentrato

Mutti® Triple Concentrated Tomato Paste (Triplo Concentrato) was the first product introduced by the Fratelli Mutti company in 1899.  Today, Mutti continues to produce rich and intensely flavorful tomato paste following Italian standards, using only the highest quality 100% Italian tomatoes – not by-products from other tomato processing.  This Triple Concentrated Tomato Paste is rich and bold, using 7 lbs. of fresh tomatoes to produce 1 lb. of paste.  Chefs worldwide use Triplo Concentrato to provide rich tomato flavor in their entrees, appetizers and even desserts

cooking sketch 1h 25 min (COOK TIME: 1h / PREP TIME: 25 min)

cooking sketch Easy

4 servings


  • 8 sausages
  • 50 g bacon chopped
  • 1 onion chopped
  • 125 ml red wine
  • 1 tablespoon triple concentrated
  • 500 ml polpa
  • 150 ml beef stock
  • 1 bay leaf
  • 1 garlic clove
  • Fresh rosmary
  • Fresh dill
  • Olive oil
  • Salt
  • pepper
  • 5 big potatoes
  • 4 tablespoon sour cream
Share the ingredient list

Sausage stew and potatoes with dill and sour cream: Method


  1. Boil un-peeld potatoes until tender but firm, approximately for 10 minutes. Preheat the oven to 200°.
  2. Drain the potatoes and let them cool. When the potatoes are cool enough to handle, cut them in quarters and season with salt and pepper.
  3. Roast in the preheated oven for 15 minutes, then turn the oven to a broil/grill setting and finish the potatoes until crisp for 1-2 minutes longer. Watch carefully to avoid burning the potatoes.


  1. Heat a large casserole over a medium-high heat, add bacon, fry quickly until the fat is golden brown and then set asides.
  2. Heat 1 tablespoon of oil in another casserole, add the onion, garlic, rosemary and cook over a medium heat for 10-15 minutes until soft.
  3. Add the sausages and cook for 3 minutes strirring. Add the wine to the casserole and let evaporate, then stir in the passata, triple concentrated, beef stock, bay leaves, sausages and bacon. Bring to a simmer, cover and cook gently for about 30 minutes until the sausages are done and the sauce has reduced.
  4. Remove and discard the bay leaves, taste and if it’s necessary, season with salt and pepper. Serve the stew with potatoes, sour cream and sprinkle with fresh dill.

Liked the recipe?

Review and share with your friends

Comments 0

Choose country and language