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 2,365
printed 230

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!
You can make 3 trays with this amount - garnish with your favourite toppings, you can do three different ones!
Flour, Butter, Granulated sugar, Egg, Milk, Vanilla extract, Jam or raisins for garnish
HOME
I used shelled crab meat from Sea Food and Eat It.
Crabmeat from Sea Food and Eat It, Rice, White wine, Ginger, Salt, Soy sauce, Mirin, Dashi broth, Spring onions
HOME
Enjoy with lots of grated cheese on the top.
Minced beef, Onion (medium), Olive oil, Garlic, Red wine, Pepper, Courgette (small), Tinned tomatoes, Worcester sauce, Ketchup, Salt, Pasta, Cheddar cheese (grated)
HOME
A lovely mild taste and wonderful creamy texture.
Brown mushrooms, Onion (large), Potato (large), Butter, Water, Chicken stock cube, Milk, Salt, Pepper, Parsley
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
This makes 12 simple but very versatile rolls.
Strong flour, Granulated sugar, Salt, Butter, Easy Yeast, Milk
HOME

Similar Recipe

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
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
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
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
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

All New Recipes

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
Sea scallops are a delicacy that appear in cuisines from many different countries. Some believe that only a trained chef can make perfectly cooked sea scallops. I believe that any home cook can make perfect sea scallops and demonstrate how to do this in the video.
 
Brasato al Barolo is savoury, tender beef slowly braised in a rich and full-flavoured Italian wine. Watch now to see how to make this dish in the latest video from POV Italian Cooking.