Stew > German > Sausage-Based

Blutwurst and Lentil Stew Recipe

Ingredients with Measurements:
- 1 lb Blutwurst (blood sausage), sliced
- 1 cup dried lentils, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 4 cups chicken or vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife

Step-by-step instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add onion and garlic and sauté until fragrant, about 2 minutes.
3. Add sliced Blutwurst and cook until browned, about 5 minutes.
4. Add chopped carrots, celery, and bay leaf. Cook for another 5 minutes.
5. Add dried lentils and chicken or vegetable broth. Stir well.
6. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until lentils are tender.
7. Season with salt and pepper to taste.
8. Remove bay leaf before serving.


Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 26g
Protein: 16g
Fiber: 10g

Substitutions for ingredients:
- Blutwurst can be substituted with any other type of sausage.
- Dried lentils can be substituted with canned lentils.

Variations:
- Add diced potatoes for a heartier stew.
- Use beef or pork broth instead of chicken or vegetable broth.
- Add a splash of red wine for extra flavor.

Tips and tricks:
- Rinse and drain the lentils before using to remove any dirt or debris.
- Slice the Blutwurst thinly for even cooking.
- Stir occasionally to prevent the lentils from sticking to the bottom of the pot.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot over medium heat until heated through.

Presentation ideas:
Serve in a bowl with a sprinkle of fresh parsley on top.

Garnishes:
Fresh parsley, chopped

Pairings:
Crusty bread, roasted vegetables

Suggested side dishes:
Green salad, mashed potatoes

Troubleshooting advice:
- If the stew is too thick, add more broth or water.
- If the lentils are not tender enough, simmer for an additional 10-15 minutes.

Food safety advice:
- Make sure to cook the Blutwurst thoroughly before adding to the stew.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Blutwurst is a traditional German sausage made with pork, beef, or veal blood and various spices. It is often used in stews and soups.

Flavor profiles:
The Blutwurst adds a rich, savory flavor to the stew, while the lentils provide a nutty, earthy taste.

Serving suggestions:
Serve hot with crusty bread and a green salad on the side.

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Region: German

Taste: Savory, Meaty, Hearty, Earthy, Rich