Sausage Pot au Feu

A simple one pot dish prepared in the morning and enjoyed in the evening.

Recipe By: Nuko@York (https://cookbuzz.com/kitchen/122)
Serves 6 Prep: 10 min Cook: 35 min

Ingredients

Sausages 6
Pointed cabbage 2/3
Carrots 2
Mushrooms 4
Potatoes (medium) 3
Leeks 2
Hot water 2/3 of the level of the ingredients
Vegetable stock cube 1
White wine 1/2 cup
Bay leaves 2
Salt 1 tsp
Pepper as required

Method

1
Here are the ingredients.
2
Chop the vegetables as shown.
3
Put the sausages at the bottom of a heavy pan and cover with the chopped vegetables.
4
Add the hot water, bay leaves and stock cube. Turn the heat on.
5
I used this stock cube.
6
Cover the contents of the pan with a small lid directly on top (use parchment paper cut to size or a specially bought product) then put the main lid on.
7
Simmer for 30 minutes. Season with salt and pepper.
8
Put the lid on until you're ready to eat it. Heat and serve.

Tips & Note

Wash the leeks well, as they often have dirt or soil between the leaves. Use a large heavy pan (such as Le Creuset) for a good deep stew. Adding parsnips will also taste good.

Sausage Pot au Feu

A simple one pot dish prepared in the morning and enjoyed in the evening.

Recipe By: Nuko@York (https://cookbuzz.com/kitchen/122)

Serves 6

Prep: 10 min

Cook: 35 min

Ingredients

Sausages 6
Pointed cabbage 2/3
Carrots 2
Mushrooms 4
Potatoes (medium) 3
Leeks 2
Hot water 2/3 of the level of the ingredients
Vegetable stock cube 1
White wine 1/2 cup
Bay leaves 2
Salt 1 tsp
Pepper as required

Sausage Pot au Feu

Recipe ID :436 Posted on 01 MAY 2015

Serves 6

Prep 10min
Cook 35min
views 1,991
printed 217

saved 0

A simple one pot dish prepared in the morning and enjoyed in the evening.

Share

Ingredients

Print Ingredients Email Ingredients
6
2/3
2
4
3
2
2/3 of the level of the ingredients
1
1/2 cup
2
1 tsp
as required

Method

Prep
10min
Cook
35min
1
Here are the ingredients.
2
Chop the vegetables as shown.
3
Put the sausages at the bottom of a heavy pan and cover with the chopped vegetables.
4
Add the hot water, bay leaves and stock cube. Turn the heat on.
5
I used this stock cube.
6
Cover the contents of the pan with a small lid directly on top (use parchment paper cut to size or a specially bought product) then put the main lid on.
7
Simmer for 30 minutes. Season with salt and pepper.
8
Put the lid on until you're ready to eat it. Heat and serve.

Tips & Note

Wash the leeks well, as they often have dirt or soil between the leaves. Use a large heavy pan (such as Le Creuset) for a good deep stew. Adding parsnips will also taste good.

HOME
Nuko@York
I’ve got 15 recipes!

NUKO@YORK
Step into my kitchen!
These are so simple and tasty when you make them at home!
Flour, Baking powder, Salt, Sugar, Butter, Egg, Milk, Cheddar cheese
HOME
Soft and wobbly, soon disappears...it's a delight!
Egg yolks, Granulated sugar, Milk, Gelatine sheets, Matcha powder, Hot water, Double cream, Vanilla extract
HOME
So simple, just add a few ingredients and set your rice cooker to do all work.
Rice, Kombu seaweed sheet, Salt, Mirin, White wine, Garden peas (shelled), Water
HOME
Use lots of blueberries, they pop deliciously in your mouth!
Butter, Granulated sugar, Eggs (medium), Flour, Baking powder, Milk, Dried blueberries
HOME
You can make two trays with this recipe - it might not be enough!
Butter, Brown sugar, Egg, Plain flour, Soybean flour, Mixed spice
HOME
I made a Toyama region, Japan local recipe using smoked mackerel this time.
Sushi rice:, Rice, Dashi kombu sheet, Sugar, Salt, Rice vinegar, Topping:, Smoked mackerel fillets, Ginger (grated), Garnish:, Nori sheet
HOME

Similar Recipe

Such a deep flavour from the sausage, chorizo and bacon - mmmm!
Arabiki sausages, Chorizo, Potatoes (medium), Carrot (large), Onion, Bacon rashers, Mushrooms (medium), Radishes, Olive oil, Chicken stock, Thyme, Rosemary, Eggs, Salt & pepper, Frozen green beans
Warming and comforting on a cold winter's day.
Your favourite sausages, Bacon rashers, Carrot, Onion, Potatoes (medium), Radishes, Pointed cabbage leaves, Stock cube, Hot water, Salt & pepper, Olive oil, Thyme, Rosemary
Tobuchan
HOME
A light refreshing dish.
Duck breast fillet, Potato (medium), Carrot, Leek, Broccoli, Sauce:, Dashi broth, Sake, Light soy sauce, Mirin, Salt, Potato starch in a bit of water
rie-i
PRO
Fry the onions for 20 minutes until caramelised nicely and you'll get the most delicious soup.
Onion (medium), Butter, Pepper, Baguette slices, Gruyere cheese, Chicken stock
Tobuchan
HOME
The kids love this.
Onion, Carrot, Garlic, Chipolata sausages, New potatoes, Chicken stock, Creamed corn, Sweetcorn, Miso (white), Milk & cream, Broccoli, Salt & pepper, Oil
yhiranuma
PRO

All New Recipes

Risotto doesn't always have to be the star of dinner. Risotto can serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide t
 
Every culture around the world has some type of flatbread that dates back to the oldest recorded history. One popular flatbread with a Naan which was first recorded by an Indian poet back in 1300 AD. Naan is traditionally made in a tandoor oven with very high heat. You can make a homemade version
 
Traditional humus is made from garbanzo beans (also called chickpeas), tahini, extra virgin olive oil, garlic, lemon juice, salt and other flavorful ingredients. This outstanding spread dates back to Egypt in the 13th century and remains a popular Middle Eastern and Mediterranean cuisine. See how
 
Even a chimp could make this...probably!
Chicken (thigh or breast), Onion, Spring onion, Eggs, Chicken stock cube, Hot water, Sugar, Soy sauce, Mirin, Chilli pepper powder
cookbuzz
PRO
Tinned cod roe is not used that much in the UK but here I'll show you how to make a delicious rice dish. You can also use it in a pasta sauce.
Pressed cod roe tin, Egg, Spring onion, Salt & pepper, Fish sauce (or soy sauce), Vegetable oil, Cooked rice, Chilli oil
cookbuzz
PRO