When it gets colder outside, stews are always a good idea. A simple and easy Potato Brussels Sprouts & Sausage Stew bubbling on the stove is always very welcome in our house. Even if the Brussels sprouts aren’t everyone’s favorite veggie, we love the combination with potatoes and sausages. It’s the perfect comfort food for us!
Opinions on Brussels sprouts vary widely – some people love the tiny cabbages, while others hate them with a passion. In our house, some people love Brussels sprouts and others, let’s say, they tolerate them. That means when this type of veggie ends up on the plate, it gets eaten, but not everyone wants to see the sprouts on the menu every week when they’re in season… Well. We have a saying here in Germany – Das Leben ist kein Wunschkonzert. You might want to let uncle Google translate that. ;P
Just kidding. Of course, we take all our residents’ preferences into account here at home. But sometimes you have to make small exceptions or bite the bullet. Or, in the case of this stew, bite into little Brussels sprouts. If it’s too much for you, you can always pick them out and pass them on to someone who likes them… unless you hate cabbage in general. Then this stew is not the right one for you anyway.
Well. The Brussels sprouts fanboy writing this text here can only recommend the stew. The dish is easy to prepare, fills you up, and tastes delicious. However, you have to admit that cabbage, potatoes, and the like don’t necessarily show their best side (visually) here. This is primarily due to the sour cream that has been added to the stew at the end. Although the sour cream makes the sauce extremely tasty, the great colors of the cabbage, carrots, roasted potatoes and bratwurst are completely swallowed up by the sauce. You can see this quite good in the picture taken before the sour cream was added. ;)
Anyway. Even though this might not be the prettiest stew visually, it tastes great! As already mentioned – Brussels sprouts, potatoes, carrots, and sausage are a great team. We love to use bratwurst (the one you would normally throw on a grill) for dishes like this. They are often a little cheaper than regular ground meat and can be turned into small balls very easily by simply squeezing small portions out of the sausage casings. Regular ground meat needs to be seasoned and shaped and is just a bit more to do…
Otherwise, there’s not much else to say about this simple stew. Chop everything up in advance. We like to leave the skins on the potatoes if they’re new potatoes, but you can remove them if you prefer. When the chopping is done, you throw everything into a large Dutch oven and let it simmer away. Just like any other stew. Simple and straightforward.
Once the sour cream has been added to the sauce, the stew should no longer cook over high heat. It’s better to let it simmer gently. Depending on the mood of the sour cream, you may otherwise get a gritty sauce. Sour cream doesn’t like it too hot. If this happens, it’s no big deal—the stew will still taste good, but it may not look quite as appealing. When making a separate sauce for a dish, you could use an immersion blender to get rid of the small parts in the sauce, but with all the add-ins in the stew this is not really an option. ;P
Anyway. In case you want to try more stew recipes, this blog is definitely the right place for you. We have a loooot more to offer. You can easily find more using the search function or the menu. One recommendation (right here and now) is our delicious Stew with Lentils, Potatoes & Smokey Sausages. That one is also an extremely warming and delicious, perfect for cold days.
If you haven’t had enough of Brussels sprouts, you might want to check our Gnocchi with Brussels Sprouts & Salsiccia. A simple and delicious dish you make in a frying pan. On the table in no time… provided you have all the ingredients at home already. Otherwise, you have to go shopping first. ;P
INGREDIENTS / ZUTATEN
(4-5 servings)
some oil for frying
14 oz. (400g) sausages, casings removed
1 large onion, finely diced
2-3 garlic cloves, finely chopped
1 medium carrot, sliced
16 oz. (450g) new (waxy) potatoes, in chunks
26 oz. (750g) Brussels sprouts, halved
1 tsp. Herbs de Provence
1/2 tsp. dried thyme
1/4 tsp. caraway seeds (whole)
1/3 cup (80ml) dry white wine
25.4 fl. oz. (750ml) veggie stock (hot)
7 oz. (200g) sour cream
salt, pepper
some flour + water to thicken the sauce (optional)
some chopped parsley for decorations
(4-5 Portionen)
etwas Öl zum Anbraten
400g Bratwürste
1 große Zwiebel, fein gewürfelt
2-3 Knoblauchzehen, fein gehackt
1 Karotte, in Spalten
450g neue Kartoffeln (festkochend), in Stücken
750g Rosenkohl, halbiert
1 TL Kräuter der Provence
1/2 TL Thymian
1/4 TL Kümmel (ganz)
80ml trockener Weißwein
750ml Gemüsebrühe (heiß)
200g Schmand
Salz, Pfeffer
etwas Mehl + Wasser zum Andicken (optional)
etwas gehackte Petersilie für die Dekoration
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the veggies – peel the onion and garlic and finely dice or chop. Clean the carrot and cut it into thin slices. Clean and peel the potatoes and cut into bite-sized pieces. You could leave the skin on when using new potatoes – it’s fine to eat. Clean the Brussels sprouts, remove any wilted leaves, and cut them in half. Squeeze the sausage meat out of the casings to get small meatballs. Set everything aside.
2. Heat up a large Dutch oven with some oil. Fry the small sausage balls in the hot oil until they are nicely browned all over – this takes about 2-3 minutes. Remove them from the Dutch oven and set aside on a plate. Add the diced/chopped onion and garlic and sauté briefly. Next, add the carrot slices, potatoes, and Brussels sprouts and mix everything well. Roast the veggies for about 3-4 minutes, stirring regularly so that nothing burns. Add Herbs de Provence, dried thyme, and caraway seeds. Deglaze with the white wine – let the wine reduce almost completely, then add the veggie stock. Season with salt and pepper to your liking. Reduce the heat slightly and let the stew simmer for about 15 minutes.
3. Add the meatballs and sour cream, mix well and let the stew simmer for another 5-10 minutes. The potatoes should be soft but not falling apart. The Brussels sprouts should be cooked through. If the liquid/sauce seems too runny at this point, add some flour mixed with water and add to the stew to thicken the liquid/sauce. Season with more salt and pepper if needed. Divide the stew between bowls and sprinkle with chopped parsley. Enjoy!
1. Mit dem Vorbereiten des Gemüses anfangen – dazu die Zwiebel und den Knoblauch schälen und dann jeweils fein würfeln bzw. hacken. Die Karotte säubern und in dünne Spalten schneiden. Die Kartoffeln säubern, schälen und in mundgerechte Stücke schneiden. Bei neuen Kartoffeln kann man die Schale gut mitessen – kann theoretisch also dran bleiben. Den Rosenkohl säubern, welke Blätter entfernen und dann halbieren. Das Brät der Würste in kleinen Portionen aus den Därmen drücken – sollte wie kleine Kugeln/Klöße aussehen. Alles zur Seite stellen.
2. Etwas Öl in einem großen (gusseisernen) Topf erhitzen. Die kleinen Bratwurstkugeln im heißen Öl anbraten, bis sie rundum schön gebräunt sind – dauert etwa 2-3 Minuten. Aus dem Topf nehmen und auf einem Teller zur Seite stellen. Die Zwiebel und den Knoblauch in den Topf dazugeben und kurz anschwitzen lassen. Als Nächstes die Karottenscheiben, Kartoffeln und den Rosenkohl in den Topf dazugeben und alles gut vermengen. Alles für etwa 3-4 Minuten anrösten lassen und dabei immer wieder umrühren, damit nichts anbrennt. Kräuter der Provence, Thymian und Kümmel dazugeben und untermengen, dann mit dem Weißwein ablöschen. Den Wein fast komplett einkochen lassen, dann die Gemüsebrühe dazugeben. Nach Belieben mit Salz und Pfeffer würzen. Die Hitzezufuhr etwas reduzieren und den Eintopf dann etwa 15 Minuten köcheln lassen.
3. Die Fleischbällchen und den Schmand nach den 15 Minuten dazugeben, unterrühren und den Eintopf dann noch einmal 5-10 Minuten köcheln lassen – die Kartoffeln sollten weich sein, aber nicht zerfallen und der Rosenkohl sollte durchgegart sein. Wem der Eintopf jetzt noch zu dünnflüssig erscheint, kann Mehl mit ein wenig Wasser vermischen und in die Flüssigkeit einrühren – das sollte die Flüssigkeit etwas andicken. Nach Belieben noch einmal mit Salz und Pfeffer würzen. Den Eintopf auf Schüsseln aufteilen und mit gehackter Petersilie bestreuen. Guten Appetit!
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Potato Brussels Sprouts & Sausage Stew
- Prep Time: 00:15
- Cook Time: 00:30
- Total Time: 00:45
- Yield: 4 1x
- Category: Stew
- Cuisine: International
Description
Stews are best on a cold day – this Potato Brussels Sprouts & Sausage Stew will warm you and fill you up! A family favorite!
Ingredients
some oil for frying
14 oz. (400g) sausages, casings removed
1 large onion, finely diced
2-3 garlic cloves, finely chopped
1 medium carrot, sliced
16 oz. (450g) new (waxy) potatoes, in chunks
26 oz. (750g) Brussels sprouts, halved
1 tsp. Herbs de Provence
1/2 tsp. dried thyme
1/4 tsp. caraway seeds (whole)
1/3 cup (80ml) dry white wine
25.4 fl. oz. (750ml) veggie stock (hot)
7 oz. (200g) sour cream
salt, pepper
some flour + water to thicken the sauce (optional)
some chopped parsley for decorations
Instructions
1. Start by preparing the veggies – peel the onion and garlic and finely dice or chop. Clean the carrot and cut it into thin slices. Clean and peel the potatoes and cut into bite-sized pieces. You could leave the skin on when using new potatoes – it’s fine to eat. Clean the Brussels sprouts, remove any wilted leaves, and cut them in half. Squeeze the sausage meat out of the casings to get small meatballs. Set everything aside.
2. Heat up a large Dutch oven with some oil. Fry the small sausage balls in the hot oil until they are nicely browned all over – this takes about 2-3 minutes. Remove them from the Dutch oven and set aside on a plate. Add the diced/chopped onion and garlic and sauté briefly. Next, add the carrot slices, potatoes, and Brussels sprouts and mix everything well. Roast the veggies for about 3-4 minutes, stirring regularly so that nothing burns. Add Herbs de Provence, dried thyme, and caraway seeds. Deglaze with the white wine – let the wine reduce almost completely, then add the veggie stock. Season with salt and pepper to your liking. Reduce the heat slightly and let the stew simmer for about 15 minutes.
3. Stir in the sour cream and let the stew simmer for another 5-10 minutes. The potatoes should be soft but not falling apart. The Brussels sprouts should be cooked through. If the liquid/sauce seems too runny at this point, add some flour mixed with water and add to the stew to thicken the liquid/sauce. Season with more salt and pepper if needed. Divide the stew between bowls and sprinkle with chopped parsley. Enjoy!
Notes
Make something amazing in the kitchen!
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