State Fair “Stoup”

A little bit soup and a little bit stew

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Servings: 6-8

You know you’ve arrived at the NC State Fair when you’re greeted on the midway with the smell of sausages, peppers and onions. This stoup is our version of these fair favorites, but in a bowl to enjoy on chilly days at home … along with toasted hoagies and cheese butter.

Ingredients

6 tablespoons cooking oil, divided

2 (each) green, red and yellow bell peppers

2 large onions

4 stalks celery

Salt and pepper

1 pound hot Italian sausage

1 package (14 ounces) kielbasa

1 cup beef broth

1 can (15 ounces) diced roasted tomatoes

1 tablespoon Italian seasoning

1 tablespoon minced dehydrated garlic

3 tablespoons brown sugar

3 cups unsweetened applesauce

1 jar (16 ounces) pepperoncini, drained

1 jar (12-ounce) sliced sweet ‘n’ hot pickled peppers (We used Mt. Olive.)

6 pack hoagie rolls, toasted and sliced in wedges

1 pound butter, softened

1 cup shredded cheddar cheese

1 tablespoon each mustard and mayonnaise

1 teaspoon onion powder

1 tablespoon sugar

½ teaspoon black pepper

Directions

Preheat oven to 425 and crockpot to low.
Cut peppers, onions and celery into 1-inch pieces. Toss with 4 tablespoons of oil, salt and pepper; spread out on large baking pan. Roast 30-40 minutes until lightly charred, tossing after 15 minutes.
As peppers roast, heat 2 tablespoons of oil in large skillet. Over medium heat, cook sausages, turning to brown on all sides. Remove to bowl and cut into bite-sized pieces.
Add broth, tomatoes, seasoning, garlic and sugar to drippings and bring to a slow simmer.
Put vegetables into crockpot. Add sausages, broth mixture, applesauce and pepperoncini. Stir to mix. Cover and cook 2–3 hours in crock pot. Garnish with pickled peppers.
For the cheese butter, whip ingredients together until creamy. Serve on toasted hoagie buns.