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 5,385
printed 301

saved 0

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

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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.

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Nuko@York
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