Sweet Potato and Grass-Fed Beef Sausage Stew


  • 1 package TWR 100% Grass-Fed Beef Sausages
  • 3 Sweet potatoes peeled and cubed
  • 1 bunch Kale chopped
  • 1/2 Onion chopped
  • 32 ounces Vegetable broth
  • 1 cup Broccoli chopped
  • 4 Carrots peeled and chopped
  • 2 cups Heavy Cream
  • 2 Small Baguettes sliced
  • 2 tablespoons Olive Oil
  • Pinch of Salt and Pepper


  • Preheat oven to 350°F
  • Slice TWR sausage into quarter inch pieces on a diagonal.
  • Dice sweet potatoes, broccoli and onion into bite sized pieces. Assemble vegetables on a baking sheet and drizzle with olive oil, salt and pepper. Place baking sheet in oven for 20 minutes.
  • In a large pot, add vegetable broth, heavy cream, TWR sausages and carrots. Cover and bring to a boil. Reduce heat to a simmer and cook for 15 minutes.
  • Stir in Kale, cook for 5 minutes.
  • Serve with sliced baguette and enjoy!


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