Ingredients with Measurements:
- 1 pound bierwurst sausage, sliced into rounds
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (14.5 ounces) sauerkraut, drained and rinsed
- 2 cups beef broth
- 1 teaspoon caraway seeds
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced bierwurst sausage and cook until browned on both sides, about 5 minutes. Remove the sausage from the pot and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
4. Add the minced garlic and cook for 1 minute.
5. Add the diced tomatoes, sauerkraut, beef broth, and caraway seeds to the pot. Stir to combine.
6. Return the bierwurst sausage to the pot and stir to combine.
7. Season with salt and black pepper, to taste.
8. Bring the stew to a simmer and cook for 30 minutes, stirring occasionally.
9. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 345
Fat: 25g
Carbohydrates: 8g
Protein: 22g
Sodium: 1400mg
Substitutions for ingredients:
- Bierwurst sausage can be substituted with any other type of sausage, such as bratwurst or kielbasa.
- Beef broth can be substituted with chicken or vegetable broth.
- Caraway seeds can be omitted if desired.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use beer instead of beef broth for a more authentic German flavor.
- Add a dollop of sour cream to each serving for a creamy finish.
Tips and tricks:
- Be sure to drain and rinse the sauerkraut before adding it to the stew to remove any excess brine.
- If the stew is too thick, add more beef broth or water to thin it out.
- This stew can be made ahead of time and reheated for an easy weeknight dinner.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a crusty bread or rolls for dipping.
- Pair with a German beer or a dry white wine.
Suggested side dishes:
- German potato salad
- Roasted Brussels sprouts
- Buttered egg noodles
Troubleshooting advice:
- If the stew is too salty, add more beef broth or water to dilute the saltiness.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bierwurst and sauerkraut are both traditional German ingredients that are often used together in stews and other dishes.
Flavor profiles:
This stew has a savory and slightly tangy flavor from the sauerkraut, with a rich and meaty flavor from the bierwurst sausage.
Serving suggestions:
Serve this hearty stew for a cozy winter dinner or for Oktoberfest celebrations.
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Region: German