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Potato Stew with Wiener Sausages | Grandma's Hearty Classic
(0)
40 min
Under an hour
Knuspr-Küche
Ein echter Wohlfühlklassiker aus der traditionellen deutschen Küche: Deftiger Kartoffeleintopf mit knackigen Wiener Würstchen, frischem Wurzelgemüse, aromatischem Lauch und feinem Majoran. Sanft geköchelt und mit leicht zerstampften Kartoffeln wunderbar sämig gebunden – genau so, wie Oma ihn sonntags gekocht hat.
Preparation method
Preparation
Thoroughly peel the potatoes, carrots, and celeriac and cut into bite-sized cubes, approx. 1.5 to 2 cm in size. Halve the leek lengthwise, wash thoroughly, and slice into thin half-rings. Peel and finely dice the yellow onion. Wash the fresh parsley, shake dry, and chop finely.
Cut the Wiener sausages into approx. 1 cm thick slices and set aside.
Cooking the Stew
In a large, heavy stew pot, melt the butter over medium heat. Add the diced onion and leek rings and sauté for about 3 to 4 minutes until translucent and aromatic.
Chef's tip
For an especially flavourful stew, cook it the day before – once the flavours have melded, this stew tastes even better the next day.
If you prefer it even heartier, you can fry 50 g of diced smoked bacon with the onions before adding the vegetables.
Ingredients
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