I recently stumbled across a instagram post that inspired this recipe, it kind of reminded me of my childhood… Not the the recipe that was used but the ingredients. As a child my mother made a lot of kielbasa sausage with rice, so much of it that it’s taken me years to want to eat it again.

The Dutch love their sausage! Mostly they eat it with mashed potato and kale, a very popular dish is called stamppot and there is hutspot made with carrot and potatoes. There are many types of sausage that you can get here, what I thought was a good fit for this recipe is  ‘rookworst’ which is a smoked sausage and reminds me of the kielbasa sausage of my childhood.

What I like most about this recipe is that its a 1 pot wonder, it all goes in 1 pan and cooks low and slow with an occasional stir. This recipe can also be made in a slow cooker.

Sausage Stew

Makes: 4 large portions Prep time: 10 mins cutting up your veggies Cook time: 40-60 mins Total time: 50-70 mins

• 1 package of kielbasa sausage or rookworst – cut into chunky pieces
• I small package of bacon (8oz) – diced (optional but we all know bacon makes everything better)
• 1 large onion – diced chunky
• 5 large carrots – cut into chunky pieces
• Half a head of cabbage – I use finely diced but you can make it as thin or chunky as you like
• 5 large potatoes – cut into thick chunky pieces
• 1 chicken bouillon – mixed with 2 cups of water
• 1 tbsp of minced garlic
• 1 tbsp oil (I used garlic oil)
• Pepper to taste (salt is already in the bacon and bouillon cube)
• 1 large lidded pan

Method:

Step 1: Warm the oil in a large pan. Add in the bacon, garlic and sausage. Cook until browned off and slightly crispy.

Step 2: If you see excess oil from the bacon and sausage, drain it now.

Step 3: Now add in the onion, potatoes, carrots, shredded cabbage, chicken bouillon and pepper. Give it a good stir.

You want the bouillon sit just below all the other ingredients in the pan. This isn’t a soup, so you don’t want it extra liquidy, however, you do want the potatoes and carrots to cook.

Give it a stir every 10-15 minutes. Over stirring it will cause the potatoes to break down, which you don’t want.

Turn the heat down to low and put a lid on the pot. If the pid bubbles or sputters, then move it to a small ring on low heat.

Step 4: As its cooking, if the liquid looks ‘low’, add 1/2C (125ml) of water at a time.

Check it on it at 40 or 60 minutes, you decide and see if the potatoes and carrots are cooked. After 30 minutes, I did take the lid off and let it cook for a further 15 minutes.

Enjoy your hearty winter stew! It will be very hot after cooking for an hour (or close to), let it sit for a few minutes before eating it to avoid burning your tongue.

You can serve this bread, biscuits or anything else to suck up the delicious stew stock.

I hope you find this recipe as easy and delicious as I did and add to it your winter recipes! 

Remember to share with friends and enjoy!

* I’ve been working on this blog for two weeks, I know, Im very slow when it comes to these things! However, I completed it and was super happy with myself and rather than pressing save and I pressed back and lost it all! <insert my brain exploding> I’ve attempted to put back in the 80% of the content that I lost and hope it all makes sense and no steps are missing. If I’ve missed anything, my apologies, please leave a comment and I’ll correct it.