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Bratwurst and Potato Stew | Hearty Autumn Delight
(0)
40 min
Under an hour
Knuspr-Küche
Deftiger deutscher Eintopfklassiker aus einem Topf: Saftig angebratene Bratwurstscheiben, zarte Kartoffeln und aromatisches Wurzelgemüse in würziger Brühe mit Majoran. Wärmend und unkompliziert.
Preparation method
Preparation
Peel the potatoes and carrots and cut them into bite-sized pieces. Wash the leek thoroughly and slice it into rings. Finely chop the onion and garlic cloves. Slice the bratwurst into approx. 2 cm thick slices.
Instructions
Heat the rapeseed oil in a large pot. Brown the bratwurst slices all over over medium to high heat for 3–4 minutes until golden, then remove from the pot and set aside.
Sauté the onion and garlic in the remaining fat for about 2 minutes until translucent. Add the prepared potatoes, carrots, and leek and sauté briefly.
Chef's tip
For a creamier consistency, simply mash 2 to 3 cooked potato pieces against the side of the pot with a wooden spoon and stir in.
The stew is perfect for meal prep – having infused overnight, it tastes even more flavourful the next day.
35 min
Under an hour
