Rich Bratwurst Stew

[MexicoKaren]

Peeps asked if I'd post my recipe for our dinner tonight, so I wrote it down. It turned out to be sort of a faux cassoulet, and it had a nice, rich taste. I'll definitely make it again. You'll need two pans for this, unless you want to cook the brats ahead of time, or better yet, use leftovers that you have grilled.

[FONT=Trebuchet MS, sans-serif]Rich Bratwurst Stew[/FONT]
[FONT=Trebuchet MS, sans-serif]Serves 4-6, depending on how hungry they are
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[FONT=Trebuchet MS, sans-serif]INGREDIENTS:[/FONT]

[FONT=Trebuchet MS, sans-serif]5 links of fresh bratwurst[/FONT]
[FONT=Trebuchet MS, sans-serif]1 can beer[/FONT]
[FONT=Trebuchet MS, sans-serif]1-2 TBS olive oil[/FONT]


[FONT=Trebuchet MS, sans-serif]4-5 slices of bacon, cooked and crumbled[/FONT]
[FONT=Trebuchet MS, sans-serif]1 cup chopped onion[/FONT]
[FONT=Trebuchet MS, sans-serif]1 cup chopped celery[/FONT]
[FONT=Trebuchet MS, sans-serif]3 cloves garlic[/FONT]
[FONT=Trebuchet MS, sans-serif]4 carrots, sliced on the diagonal[/FONT]
[FONT=Trebuchet MS, sans-serif]1 large or 2 medium potatoes[/FONT]
[FONT=Trebuchet MS, sans-serif]¼ head cabbage, chopped[/FONT]

[FONT=Trebuchet MS, sans-serif]1-2 cans white beans (cannellini, great northern, peruano, whatever you have)[/FONT]
[FONT=Trebuchet MS, sans-serif]Chicken stock, 2-3 cups
[/FONT]
[FONT=Trebuchet MS, sans-serif]½ tsp ground thyme[/FONT]
[FONT=Trebuchet MS, sans-serif]1 tsp ground basil[/FONT]
[FONT=Trebuchet MS, sans-serif]¼ cup chopped fresh parsley[/FONT]
[FONT=Trebuchet MS, sans-serif]salt and pepper to taste[/FONT]

1. [FONT=Trebuchet MS, sans-serif]Brown the sausages well in the olives oil, turning to brown on all sides. When they are sufficiently browned, add the can of beer, bring back to a boil, and simmer for 20 minutes.[/FONT]
2. [FONT=Trebuchet MS, sans-serif]While the sausages are simmering, cook the bacon. When it is finished, set it aside, and use the pan for lightly sauteing the onion, celery, garlic and carrots. [/FONT]
3. [FONT=Trebuchet MS, sans-serif]After about 5 minutes, add the potatoes and cabbage.[/FONT]
4. [FONT=Trebuchet MS, sans-serif]Add the thyme, basil, parsley, salt and pepper to taste. Stir spices into vegetables.[/FONT]
5. [FONT=Trebuchet MS, sans-serif]Remove the sausages from the beer, cut in one inch slices and add to the vegetables, along with drained and rinsed beans and crumbled bacon[/FONT]
6. [FONT=Trebuchet MS, sans-serif]Add two or more) cups of chicken broth to the pan and stir.[/FONT]
7. [FONT=Trebuchet MS, sans-serif]Bring to a boil and simmer for another ½ hour or so to allow the vegetables to cook thoroughly and the flavors to mingle.[/FONT]

NOTE: I took this picture before I added the bacon! Almost forgot about it.

 

[QSis]

Fantastic! All stuff I usually have on hand, too, Karen!

Copied and saved - thanks!

Lee

 

[Deelady]

One word....YUM!!!

 

[leolady]

Sounds like a stew I'd like to try!

 

[MexicoKaren]

I think you could use any kind of sausage, smoked or fresh. It would also be good with cubed pork. Think I'll try it that way next time.