In a soup kettle or Dutch oven over medium heat, brown sausage; drain. Add water, potatoes, carrots, celery, onions, Worchestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender.
Add the ketchup, green/red pepper and parsley. Cook 12-15 minutes longer or until pepper is tender. Discard bay leaf.
Combine cornstarch and cold water until smooth. Stir into stew. Bring to a boil and stir for 2 minutes or until thickened.
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|Serving Size: 1 Serving (428g)|
|Recipe Makes: 6|
|Calories from Fat: 319 (57%)|
|Amt Per Serving||% DV|
|Total Fat 35.5g||47 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 85.1mg||26 %|
|Sodium 1326.7mg||46 %|
|Potassium 1254mg||33 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 36.5g|
|Protein 20.1g||29 %|
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Calories per serving: 561
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