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 6,534
printed 329

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!
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
This makes 12 simple but very versatile rolls.
Strong flour, Granulated sugar, Salt, Butter, Easy Yeast, Milk
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
You can make two trays with this recipe - it might not be enough!
Butter, Brown sugar, Egg, Plain flour, Soybean flour, Mixed spice
HOME
The fresh sourness of rhubarb makes this pound cake so wonderful!
Rhubarb, Flour, Baking powder, Butter, Granulated sugar, Eggs , Vanilla extract, Brandy, Milk
HOME
A simple one pot dish prepared in the morning and enjoyed in the evening.
Sausages, Pointed cabbage, Carrots, Mushrooms, Potatoes (medium), Leeks, Hot water, Vegetable stock cube, White wine, Bay leaves, Salt, Pepper
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
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
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

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME