Vegetable stew with Pinkel and Mettenden

Ingredients for 6 servings:

• 5 liters of water
• 6 sausages (Pinkel), 80 g each
• 4 Mettwurst sausages, 80 g each
• 1 kg potatoes, waxy
• 1 carrot(s)
• 500 g broccoli florets, frozen
• 2 handfuls of green beans, frozen
• 150 g peas, frozen
• 1 piece(s) celeriac or celery stick
• 1 bunch of spring onions, or 1 large leek
• 2 bell peppers
• 1 tbsp herb mix, frozen 8-herb mix
• 1 tbsp parsley
• 2 bay leaves
• Broth powder
• salt and pepper
• nutmeg
• marjoram

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Bring 5 liters of water to a boil, add all the sausages, and simmer on low heat with the lid on for 20 minutes. In the meantime, dice the potatoes, slice the spring onions or leeks into rings, and finely chop the bell peppers and carrots. It’s best to let the frozen vegetables thaw a little. Halve the beans. Leave the celery whole or chop it finely, depending on your taste. After 20 minutes, add the potatoes, spring onions or leeks, broccoli, beans, celery, bay leaves, and peas and cook for another 10 minutes. Then add the bell peppers, herbs, instant stock, and spices and cook for another 10 minutes. Remove the bay leaves and, if desired, the whole piece of celery, and serve the stew. I always allow 1-2 sausages per person. You may want to increase the number or swap the Pinkel/Mettenden sausages if some of them aren’t popular. You can, of course, use fresh vegetables instead of frozen ones.