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Savory Sausage and Vegetable Stew

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This comforting sausage and vegetable stew is a delightful blend of flavors that will warm your heart and home. Perfect for family gatherings, it combines juicy sausages with seasonal vegetables in a rich broth.

Ingredients

Scale
  • 4 Morteau sausages (or quality smoked sausages)
  • 1 green cabbage (about 1 kg), cut into strips
  • 6 medium potatoes, peeled and cut into quarters
  • 4 carrots, peeled and cut into chunks
  • 2 leeks, cleaned and sliced
  • 2 onions, finely sliced
  • 3 cloves of garlic, chopped
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 2 liters of homemade vegetable broth
  • Salt and freshly ground pepper
  • 2 tablespoons of olive oil

Instructions

  1. Start by washing and peeling all the vegetables. This will take about 10 minutes, but make sure to clean the cabbage well to remove any impurities.
  2. Cut the cabbage into medium-sized strips for even and quick cooking. Avoid large pieces that will remain crunchy.
  3. Cut the carrots into regular chunks, about 3 cm long, so they cook harmoniously with the other vegetables.
  4. Finely slice the onions and chop the garlic. These base ingredients are key to bringing out the flavors, so don't neglect them!
  5. Cut the potatoes into equal quarters to ensure they cook evenly and integrate well into the stew.
  6. In your pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, it should shimmer slightly, indicating it's ready.
  7. Add the sausages to the pot and brown them until they are well-colored, about 8 to 10 minutes. This develops their flavors and adds taste to the dish.
  8. Set the sausages aside on a plate to prevent them from overcooking and to keep them juicy.
  9. In the same pot, sweat the onions for about 5 minutes until they become translucent. Do not let them burn, as this will alter the taste of the stew.
  10. Add the garlic and let it cook for about 1 minute until it releases its aroma. This intensifies the flavors of your stew.
  11. Incorporate the leeks and carrots, and let them color slightly for 5 minutes. Stir regularly to prevent sticking to the bottom of the pot.
  12. Add the cabbage and stir everything for a few minutes until it starts to wilt, releasing its juices.
  13. Return the sausages to the pot to reintroduce the meat flavors into the vegetables.
  14. Pour the 2 liters of hot broth into the pot. The broth should be hot to avoid interrupting the cooking process.
  15. Add the bouquet garni, then season with salt and pepper moderately. Feel free to adjust according to your taste.
  16. Reduce the heat and let simmer on low for 1 hour and 30 minutes. This allows the flavors to blend harmoniously.
  17. After 1 hour and 30 minutes, add the potatoes. They require a shorter cooking time, about 30 minutes, to avoid falling apart.
  18. Continue cooking for an additional 30 minutes. Check the doneness of the vegetables with a knife; they should be tender but still slightly crunchy.
  19. Adjust the seasoning if necessary and serve hot. The stew should be piping hot to fully enjoy its flavors.

Nutrition

Keywords: Be careful not to overcook the vegetables, especially the potatoes, to prevent them from turning to mush. Using a cast iron pot ensures even heat distribution for uniform cooking.

Find it online: https://engosify.com/recette-de-potee-aux-saucisses-et-legumes-savoureuse-3/