Ingredients with Measurements:
- 1 lb Bockwurst sausage, sliced
- 4 medium potatoes, peeled and cubed
- 4 medium carrots, peeled and sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1 tbsp vegetable oil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced Bockwurst sausage and cook until browned, about 5 minutes.
3. Remove the sausage from the pot and set aside.
4. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3 minutes.
5. Add the cubed potatoes, sliced carrots, dried thyme, salt, and black pepper to the pot and stir to combine.
6. Pour in the chicken broth and water, and add the bay leaves.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
8. Return the cooked sausage to the pot and stir to combine.
9. Remove the bay leaves before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for browning the sausage, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 380
Total fat: 20g
Saturated fat: 6g
Cholesterol: 50mg
Sodium: 1600mg
Total carbohydrates: 33g
Dietary fiber: 5g
Sugars: 6g
Protein: 18g
Substitutions for ingredients:
- You can use any type of sausage in place of Bockwurst.
- You can use beef or vegetable broth instead of chicken broth.
- You can use any type of oil in place of vegetable oil.
Variations:
- Add chopped celery or bell peppers for extra flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a different flavor and texture.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Make sure to brown the sausage before adding it to the stew for extra flavor.
- Cut the vegetables into similar-sized pieces to ensure even cooking.
- Use fresh thyme instead of dried for a stronger flavor.
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 slice of crusty bread on the side.
Garnishes:
Garnish the stew with chopped fresh parsley or chives.
Pairings:
Pair the stew with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Green salad
- Cornbread
Troubleshooting advice:
If the stew is too thick, add more water or broth to thin it out. If it's too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to ensure it's safe to eat.
Food history:
Bockwurst is a type of German sausage that's traditionally made with veal and pork.
Flavor profiles:
This stew is savory and hearty, with a slightly sweet flavor from the carrots and a hint of thyme.
Serving suggestions:
Serve the stew with a side of crusty bread for dipping into the broth.
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Region: German