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!