A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Brussels Sprout Stew with Kasseler | Hearty Autumn Delight
(0)
45 min
Under an hour
Knuspr-Küche
Ein herrlich wärmender Klassiker für goldene Herbsttage: Zartes, geräuchertes Kasseler trifft im Eintopf auf frischen Rosenkohl, Kartoffeln und Möhren in einer aromatischen Brühe, verfeinert mit Majoran und Muskat.
Ingredients
Preparation method
Preparation
Peel and finely dice the onion. Peel the potatoes and carrots and cut into bite-sized cubes, approx. 2 cm in size. Remove any damaged outer leaves from the Brussels sprouts, trim the stalk slightly, and cut the sprouts in half or leave whole depending on their size.
Remove the bone from the Kasseler chops (if any) and cut the juicy meat into approx. 2 cm cubes.
Cooking & simmering
Heat the clarified butter in a large stew pot or Dutch oven. Sauté the diced onions until translucent, then add the cubed Kasseler and fry gently on all sides for 3–4 minutes until lightly browned and fragrant.
Chef's tip
Tip for extra creaminess: If you prefer a thicker stew, simply crush 2–3 potato cubes against the side of the pot with a fork.
The stew tastes even better the next day, as the flavours of the Kasseler and Brussels sprouts develop wonderfully overnight.
120 min
Under an hour
