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Potée aux Saucisses et Légumes Recipe

Potée aux Saucisses et Légumes Recipe
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★★★★★

5.1 from 5 reviews

Potée aux Saucisses et Légumes is a traditional French stew that combines smoky Morteau sausages with hearty seasonal vegetables simmered slowly in a rich vegetable broth. This comforting, rustic dish emphasizes fresh ingredients and simple techniques to showcase the flavors of the sausages and the natural sweetness of carrots, leeks, and cabbage.

Ingredients

Scale

Saucisses

  • 4 saucisses de Morteau (or quality smoked sausages)

Vegetables

  • 1 green cabbage (about 1 kg), cut into strips
  • 6 medium potatoes, peeled and quartered
  • 4 carrots, peeled and cut into chunks
  • 2 leeks, cleaned and sliced
  • 2 onions, finely sliced
  • 3 garlic cloves, chopped

Other Ingredients

  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 2 liters homemade vegetable broth
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Vegetables: Wash and peel all the vegetables thoroughly. Cut the cabbage into medium-sized strips, carrots into regular chunks, onions and garlic finely sliced or chopped, and potatoes quartered evenly to ensure uniform cooking.
  2. Brown the Sausages: Heat the olive oil in a large heavy-bottomed pot or Dutch oven. Add the Morteau sausages and brown them well on all sides to develop flavor. Once browned, remove them and set aside on a plate.
  3. Sauté Aromatics: In the same pot, add the sliced onions and sweat them gently until translucent. Add the chopped garlic and stir to release its aroma, being careful not to brown it too much.
  4. Add Leeks and Carrots: Incorporate the sliced leeks and carrots into the pot, letting them cook lightly with the onions and garlic until they develop some color, about 5 minutes.
  5. Cook the Cabbage: Add the cabbage strips and stir for a few minutes to combine and soften slightly.
  6. Return Sausages and Add Broth: Place the browned sausages back into the pot, then pour in the hot vegetable broth. Add the bouquet garni for enhanced herbaceous flavor, and season moderately with salt and freshly ground pepper.
  7. Simmer the Stew: Bring everything to a gentle simmer and let it cook uncovered on low heat for 1 hour and 30 minutes, allowing the vegetables to absorb the smoky sausage flavors fully.
  8. Add Potatoes and Continue Cooking: Add the quartered potatoes to the pot and continue to simmer for an additional 30 minutes until all vegetables are tender when pierced with a knife.
  9. Final Seasoning Check: Remove the bouquet garni, then taste the stew and adjust salt and pepper if necessary before serving hot.

Notes

  • You can substitute Morteau sausages with other high-quality smoked sausages if unavailable.
  • Using homemade vegetable broth elevates the flavor, but store-bought can work in a pinch.
  • Ensure sausage is fully cooked when browning before simmering with vegetables.
  • This dish pairs wonderfully with crusty rustic bread and a light red wine such as Beaujolais.
  • For a lower sodium version, reduce added salt and choose low-sodium broth.

Nutrition

Keywords: potée, sausages stew, French recipe, Morteau sausage, vegetable stew, traditional French dish

Find it online: https://kitchenbyrita.com/potee-aux-saucisses-et-legumes-recipe/