Smoked sausage stew with white beans and cornmeal dumplings is a comforting dish with roots in the culinary tradition of the United States, particularly in the southern region. This type of stew combines smoky flavors and soft textures reminiscent of the classic "dumplings" or dough balls served in various Latin American countries with local variations. For example, in Mexico, there is a similar version known as "caldo de albóndigas," while in countries like Colombia and Venezuela, the dough balls are called "bollitos" and usually accompany soups and stews to provide consistency and a particular flavor.
This stew also reflects the influence of Anglo-Saxon cuisine, where white beans and smoked sausage are common ingredients in traditional stews. In Argentina and Uruguay, for example, this type of preparation can be found in versions with local ingredients, under names such as "sausage stew with dumplings" or simply "stew with dough." Regardless of the region, this dish always stands out for its combination of smoky, earthy flavors and the softness provided by the dumplings.
How to prepare Smoked Sausage Stew with White Beans and Cornmeal Dumplings
In a 6-quart Dutch oven or a large saucepan with a lid, heat the oil over medium-high heat.
Add onion and carrots.
Cook and stir until the carrots are tender.
Add the sausage.
Cook until slightly browned.
Add the remaining stew ingredients.
Bring to a boil.
Reduce heat.
Simmer for 15 to 20 minutes or until the cabbage is tender.
Remove and discard the bay leaf.
In a medium bowl, mix the flour and cornmeal.
Using a pastry cutter or two knives, cut the shortening into very small pieces to distribute them evenly among the dry ingredients until the mixture has a coarse crumb texture.
Add the parsley and pepper.
Add the milk.
Stir just until the dry ingredients are moistened.
Drop spoonfuls onto the simmering stew.
Cover and cook over medium-low heat for 10 to 15 minutes or until the dumplings are firm.
