in Germany

Sauerland carrot stew

updated

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Ingredients for 4 servings:

  • 1 tbsp fat
  • 4 smoked Mettwurst sausages
  • 500 g carrot(s)
  • 1 stalk(s) leek
  • 3 onions
  • 750 g potatoes
  • ½ liter of water
  • 1 tsp, heaped vegetable stock powder
  • salt and pepper
  • 1 pinch(s) of sugar
  • e.g. parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

easy preparation

Slice the Mettwurst sausages and fry them in hot fat. Peel and dice the carrots, leeks, onions, and potatoes. Layer them one after the other on top of the Mett sausage slices and season each layer lightly with pepper and salt. Add the water and bouillon powder, bring to a boil, and simmer for about 25-30 minutes. Season to taste with a little sugar and plenty of finely chopped parsley. Adjust seasoning if desired. This carrot stew reheats well and is delicious year-round.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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