This was a really easy, and really tasty meal. Cheers to Corinne and the Suppa Club. Check out the rest of the Suppa Club Bavarian Sausage Hot Pots: Corinne (our host), Ingrid, Kirstin, Siri,and Molly.
Ingrid will be the host for our next meal. We are presently voting, but it looks like we are leaning towards the Pork Roast with Three Mushroom Ragout.
Bavarian Sausage Hot Pot
Epicurious | © 1993
By Jean Anderson and Hedy Würz HarperCollins Publishers
Makes 6 servings.
1 pound cabbage, cored and sliced 1/2-inch thick
2 medium-sized carrots, peeled and sliced 1/4-inch thick
6 ounces green beans, tipped and snapped into 1-inch lengths
1 pound Maine or Eastern potatoes, peeled and cut into 1/2-inch cubes
2 cups shelled fresh green peas or frozen green peas (do
not thaw)
3 cups rich beef broth (preferably homemade)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
1 teaspoon caraway seeds
1 teaspoon dried leaf marjoram, crumbled
3/4 pound knockwurst or kielbasa, sliced 1/4-inch-thick
2 tablespoons coarsely chopped flat-leaf parsley
Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot). Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes. Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.
Epicurious | © 1993
By Jean Anderson and Hedy Würz HarperCollins Publishers
Makes 6 servings.
1 pound cabbage, cored and sliced 1/2-inch thick
2 medium-sized carrots, peeled and sliced 1/4-inch thick
6 ounces green beans, tipped and snapped into 1-inch lengths
1 pound Maine or Eastern potatoes, peeled and cut into 1/2-inch cubes
2 cups shelled fresh green peas or frozen green peas (do
not thaw)
3 cups rich beef broth (preferably homemade)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
1 teaspoon caraway seeds
1 teaspoon dried leaf marjoram, crumbled
3/4 pound knockwurst or kielbasa, sliced 1/4-inch-thick
2 tablespoons coarsely chopped flat-leaf parsley
Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot). Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes. Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.
Hi, thanks for your comment! The skins of fruits and veggies have higher concentrations antioxidants and also add fiber to your diet. I never peel potatoes or carrots anymore either, as long as they're organic.
ReplyDeleteNice photos! I like the one with the hand trying to "steal" a sausage. :-)
ReplyDeleteThanks for the comment. It does appear that we are in for pork & mushrooms! Sure hope it's a winner, oh the pressure!
~ingrid