John Myers
Winter Vegetable Stew with Nuremberg Sausages
The perfect winter vegetable stew with nuremberg sausages recipe with a picture and simple step-by-step instructions.
- 500 g Cauliflower / cleaned 400 g
- 400 g Potatoes
- 350 g Carrots
- 300 g Kohlrabi
- 200 g Leek
- 150 g Onions
- 150 g Spring onions
- 2 tbsp Oil
- 1,5 liter Clear broth (6 tsp instant)
- 1 tsp Salt
- 1 tbsp Sweet soy sauce
- 300 g Nuremberg Rostbratwurst (1 pack / 14 pieces)
- 1 tbsp Oil
- 2 Stalk Parsley for garnish
- Clean the cauliflower, cut into small florets, wash and drain well. Peel, wash and dice the potatoes. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (c. 4 -5 mm thick) with the knife. Peel the kohlrabi, cut into slices and then into small diamonds. Clean the leek and cut into rings. Peel and dice the onions. Clean and wash the spring onions and cut diagonally into rings. Heat the oil (2 tbsp) in a tall saucepan, fry the onions vigorously, add the vegetables (cauliflower florets, potato cubes, carrot blossom slices, kohlrabi and leek rings) and sauté briefly. Deglaze / pour in the clear broth (1.5 liters / 6 teaspoons instant), season with salt (1 L) and simmer / boil for approx. 25 minutes with the lid closed. In the meantime, cut the Nuremberg sausages into small slices and fry them in a pan with oil (1 tbsp) until golden-brown. Finally, add the spring onion rings and fried sausage slices, season with sweet soy sauce (1 tbsp) and boil down / reduce everything again vigorously without the lid. Serve the winter vegetable stew with Nuremberg sausages garnished with parsley hot. I then frozen 2 servings for 2 people each.
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