Potée aux Saucisses et Légumes—or Sausage and Vegetable Stew—is a hearty, traditional French dish that combines flavorful sausages with a medley of vegetables, all simmered in a savory broth. It’s a comforting meal, perfect for chilly evenings. Here’s how you can make it at home:
Ingredients:
- 4 large sausages (choose a variety like smoked sausage, kielbasa, or any hearty sausage you prefer)
- 1 tablespoon olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 1 leek, cleaned and sliced
- 1 turnip, peeled and diced (optional)
- 1/2 head of cabbage, chopped
- 4 cups chicken or vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions:
- Brown the Sausages:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausages and cook until they are browned on all sides. Remove the sausages from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the onions and garlic, cooking until the onions are translucent. Then add the carrots, potatoes, leek, and turnip (if using). Sauté for about 5-7 minutes until the vegetables start to soften.
- Add Broth and Simmer:
- Return the sausages to the pot along with the chopped cabbage. Pour in the broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat and simmer covered for about 30 minutes, or until the vegetables are tender.
- Season and Serve:
- Season the stew with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the stew into bowls and garnish with chopped parsley.
This Sausage and Vegetable Stew is simple to prepare and can be made in advance, allowing the flavors to meld beautifully. It’s nutritious, filling, and warms you from the inside out, making it a perfect dish for winter months or any time you crave something comforting.