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Brussels sprout stew with white wine and cheese

updated

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Ingredients for 4 servings:

  • 1 kg Brussels sprouts
  • 500 g potatoes
  • 400 g Bockwurst or Knacker
  • 200 ml white wine
  • 2 onions
  • 1 liter of broth
  • 200 g processed cheese
  • 1 tbsp clarified butter
  • salt and pepper
  • Nutmeg, freshly grated
  • cumin

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Clean the Brussels sprouts and halve any large heads. Peel and dice the onions and potatoes. Slice the sausage. Melt the clarified butter in a large pot and sear the onions and sausage slices. Then add the Brussels sprouts and potatoes to the pot and sear briefly. Deglaze with the white wine. Add the stock. Season with salt, pepper, nutmeg, and cumin. Simmer for about 20 minutes, until the potatoes and sprouts are tender. Finally, add the processed cheese and let it melt. The stew tastes even better when reheated.

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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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