Bavarian Sausage Hot Pot

Bavarian Sausage Hot Pot

Originally uploaded by ted_major

Mmmm, I love sausage. Here’s a quick pot o’ food featuring sausage and some vegetables. Takes about 40 minutes, start to finish, and there’s plenty left for lunch tomorrow.

10 oz bag, shredded cabbage
2 carrots, peeled and cut into chunks
1 lb green beans
1 lb potatoes, peeled and cut into 1/2 inch dice
2 cups frozen tiny peas
3 cups beef stock
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp freshly ground nutmeg
1 tsp carraway seeds
1 lb kielbases, sliced
1/4 cup chopped flat leaf parsley

Put broth, carrots potatoes, salt pepper, nutmeg and carraway in a large heavy kettle and bring to a boil Reduce to a simmer, cover, and cook 20 mins. Add sausage, peas, and green beans and simmer 10 more minutes. Stir in parsley and serve with fresh bread.

Kale & Sausage Stew

Kale & Sausage Stew

Originally uploaded by ted_major

• 2 tbs butter
• 2 leeks, sliced & cleaned
• 6 parsnips, peeled & sliced
• 1 lb sausage, sliced (I used chicken habanero)
• 1 qt chicken stock
• 2 cups water
• 2 baking potatoes, peeled & diced
• 1 large bunch kale, cleaned & torn

Sautee leeks in butter over medium-low heat until wilted. Turn up heat to medium and add parsnips. When parsnips start to soften, add sausage. When sausage starts to brown, add stock & water, then bring to boil. Add potatoes, and cook 20 mins or until potatoes are soft. Stir kale into stew, and heat until wilted.

Black Bean & Corn Soup

• 3 ribs celery, chopped
• 1 red bell pepper, chopped
• 1 sweet onion, chopped
• 1 Tbs olive oil
• 2 links chile-lime chicken sausage, cooked and sliced
• 2 cups chicken stock
• 3 cans black beans, rinsed and drained
• 2 tsp ground cumin
• 1 tsp chipotle chile poweder
• 1 tsp smoked paprika
• 1 tsp ground coriander
• salt, to taste (1/2 to 1 tsp)
• 2 cups frozen silver queen corn

Saute celery, pepper, and onion in olive oil. Add stock, black beans, sausage, and seasonings, and bring to a simmer. Cook 30 mins, then add corn and bring back to a simmer for another 5 mins.

Serve with yellow rice. As usual, I like it with habanero pepper sauce, but YMMV (Claire thinks it’s plenty hot as-is).

Cassoulet

I cooked this cassoulet in the crock pot, but I didn’t really want to call it “Crock Pot Cassoulet.” I have also done it in the oven- works well, too.

Cassoulet

• 3 carrots, diced
• 4 stalks celery, diced
• 2 yellow onions, diced
• 2 cloves garlic, minced
• 1 lb. smoked sausage, sliced
• 1 lb. boneless, skinless chicken thighs, cut into bite sized pieces
• 2 cans cannelloni beans, rinsed and drained
• 1 can diced tomatoes, undrained
• ½ to 1 cup chicken broth
• ½ c wine
• 2 bay leaves
• 1 t dried thyme
• salt and pepper
• fresh parsley chopped

Sauté onion, carrot, garlic, and celery in olive oil until soft. Remove from skillet and add to the crock pot. In the same skillet brown chicken thighs (you may have to add a little more oil). Add sausage to brown it a bit, too. Remove chicken and sausage and put in pot with onion mixture. Deglaze skillet with wine, cook for a minute to burn off the alcohol. Pour over onion, chicken, sausage mixture. Add everything but fresh parsley to the pot. Add enough chicken stock to almost cover everything. Cook in crock pot on low for 5 or more hours.

Serves 8-10

This recipe is for the crock pot, but you could put everything in a dutch oven and cook in the oven for a couple of hours. You will need to add some more liquid partway through the cooking.