Has anyone ever had or made beef stew with cocktail weiners or sausages in it. I was talking to the wife about what to make for dinner and i remembered my mom putting little weiners in the stew when i was a kid. The wife thought it sounded just gross.

After talking to mom about it it turns out to be a danish thing, using a kind of mini-sausage she used to be able to get here but hasn't seen for a long time. It does not, repeat not, taste like a little hot dog in the stew. Definatly a different taste. Just wondering if anyone else is familiar with this, and if anyone has any idea about what kind of sausage or cocktail weiner might work for that.

   

No, but for the beef part, you need olive oil and VERY hot pan. You need to carmelize the beef shoulder before you start stewing. That's absolutely the key to a good beef stew.
http://www.chefmichaelsmith.ca/en/home/Recipes/classicbeefstew.aspx

As for sausage, I think you'd probably want something pretty lean so your stew doesn't get oily...something like a Spanish chorizo or venison sausage.